3 cups peanut oil
½ cup lactose free milk
1 tablespoon lemon juice
¾ cup flour
⅓ cup yellow cornmeal
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 large egg
2 tablespoons minced jalapeño
½ small onion, minced
Stir the lemon juice into the milk and let rest for 10 to 15 minutes until the lemon juice thickens the milk.
Sift together the flour, corn meal, baking powder, baking soda, salt and cayenne.
Whisk together the egg and milk. Add to the flour mixture and stir to combine. Stir in the jalapeño and onion.
Heat the oil to 375 in a medium large heavy bottomed saucepan with a deep fry thermometer clipped to the side.
Use a cookie scoop or a tablespoon to drop the batter into the hot oil leaving room between each scoop. Cook until deep golden brown turning once or twice.
When cooked place in a paper towel lined plate to drain. If frying other things, keep the hush puppies warm by transferring them into an aluminum foil lined sheet pan and placing in a 300 oven until ready to serve.
Makes about 1 dozen hush puppies.