Green Chile Hush Puppies with Garlic Aioli

What’s better than a plate of piping hot hush puppies? A plate of piping hot GREEN CHILE hush puppies that are dunked in Garlic Aioli!

This indulgent side dish is a marriage between my two favorite flavors; Cajun hush puppies and New Mexican spicy green chile. Hush puppies are a common side dish when ordering a fried seafood platter in the south.

It’s one of those small things that you just assume is served everywhere, but then you move and POOF they are nowhere to be found.

Think of hush puppies as a small fried cornbread.

They are crispy on the outside and fluffy on the inside. I personally think the best hush puppies have some heat to them as well as sweetness from the corn. They are usually dunked in some mayo-based sauce, either tartar or aioli as I have here. Sometimes I just like to spread a little butter on them! 

Cody and I took a mini vacation this year for just 2 days when we visited Destin, FL. In the short time that we were there, I had an order of hush puppies 3 times 🤣 I’m not joking when I tell you that I just LOVE these things!

Hush puppies are easy to make, and even easier when using Tony Chachere’s Crispy Creole Hush Puppy Mix.

All you need to do is combine the mix, milk, an egg, a couple of tablespoons of green chile, and a drizzle of honey. Then roll it up into a ball and fry to a beautiful golden brown. Who says your Christmas sides have to be boring?

I know these are going on the menu at our house! 

Thanks to Tony Chachere’s for sponsoring this post! It’s so fun to work with a brand whose products I love using and would honestly recommend!

Print Recipe

Green Chile Hush Puppies with Garlic Aioli

Add a little heat to your holiday dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Servings: 30 hush puppies

Ingredients

Garlic Aioli –

• ¼ cup mayonnaise
• ½ tablespoon ketchup
• ½ teaspoon Tony Chachere’s No Salt Seasoning Blend
• ½ tablespoon lemon juice
• ½ tablespoon chopped fresh parsley
• ½ teaspoon garlic powder

Green Chile Hush Puppies –

• 1 Box Tony Chachere's Crispy Creole Hush Puppy Mix
• 1 egg
• ⅓ cup milk
• 2-3 tablespoons green chile depending on spice preference
• 1 tablespoon honey
• Vegetable oil for frying about 2 cups

Instructions

Garlic Aioli

• Mix together and then keep in fridge for up to 7 days.

Green Chile Hush Puppies

• Mix all ingredients together and use a small cookie scoop to create 1 inch balls of hush puppy dough.
• Bring vegetable oil to 350 degrees *Very important to maintain this temperature, so I use a thermometer*
• Add hush puppies to the oil and fry for 2 and a half minutes, flipping once.
• Add to paper towel lined plate and let cool for 5 minutes.
• Dip in Garlic Aioli and enjoy with family!