Southern Fried Mud Puppies W Jalapeno Ranch Tartar Sauce Rsc
Crispy, golden, and bursting with Southern charm, these Southern Fried Mud Puppies with Jalapeño Ranch Tartar Sauce are the ultimate appetizer or snack. Made from a flavorful blend of cornmeal, smoked paprika, and buttermilk, these fried delights are given a zesty twist with fresh jalapeños and green onions folded right into the batter. Perfectly fried to a crunchy exterior while staying tender inside, they’re paired with a creamy, tangy jalapeño ranch tartar sauce that’s loaded with fresh dill, lime juice, and a hint of heat. Whether you’re hosting game night, a backyard gathering, or just craving something indulgent, these savory bites bring the perfect balance of spice, crunch, and cool to your table.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 0.75 cup Buttermilk
- 1 piece Large egg
- 0.5 cup Fresh corn kernels (optional)
- 0.25 cup Green onions, chopped
- 1 piece Jalapeño, finely diced
- 4 cups Vegetable oil (for frying)
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Fresh dill, chopped
- 2 tablespoons Pickle relish
- 1 piece Jalapeño, minced
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lime juice
- 0.25 teaspoon Salt (for sauce)
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, smoked paprika, and cayenne pepper.
In a separate bowl, whisk together the buttermilk and egg. Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the optional corn kernels, green onions, and diced jalapeño. The batter should be thick but slightly loose.
In a large, heavy-bottomed skillet or fryer, heat vegetable oil to 350°F (175°C).
Use a tablespoon to drop small scoops of the batter into the hot oil, frying in batches to avoid overcrowding.
Fry each batch for 3-4 minutes, turning occasionally, until the mud puppies are golden brown and cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
For the tartar sauce, in a small bowl, mix together mayonnaise, sour cream, fresh dill, pickle relish, minced jalapeño, garlic powder, lime juice, and salt. Stir until well combined and refrigerate until ready to use.
Serve the fried mud puppies warm with the jalapeño ranch tartar sauce on the side for dipping.
Nutrition Facts
Calories |
10295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1061.5 g | 1361% | |
| Saturated Fat | 156.6 g | 783% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 352 mg | 118% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 44.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
