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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


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
  • cup milk
  • 2-3 tablespoons green chile depending on spice preference
  • 1 tablespoon honey
  • Vegetable oil for frying about 2 cups


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!