Sponsored
Burnt End Hush Puppies
November 14, 2016

I recently went to a food festival in Boston that brought together all the best restaurants and food trucks in the area for a great day of eating. I went with my usual partners in crime, Matt and Georgina, and we ate everything the festival had to offer.
After I got home from the event, I couldn't get this one hush puppy out of my head. It had jalapenos and corn in it, and I wanted to make my own version but load it up with Curly’s RoadTrip Eats Kansas City Style Burnt Ends.
Today Curly’s is announcing their RoadTrip Eats Couch-Gating Giveaway, so head over to giveaway.roadtripeats.com to register to win and find out about all the amazing prizes!

Burnt End Hush Puppies
- hush puppies
- 1 package Curly’s RoadTrip Eats Kansas City Style Burnt Ends
- 1 cup Cornmeal
- 1/4 cup Flour
- 1 small Onion diced
- 1/2 cup Pickled Jalapenos diced
- 1 Egg
- 1/2 cup Milk
- dipping sauce
- 1 cup Sour Cream
- 1 tablespoon Prepared Horseradish
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
Instructions
- Mix the dip ingredients together and set aside in the fridge.
- Preheat oil to 350 for frying.
- Mix all the hushpuppy ingredients together.
- Use a spoon to grab the hush puppy batter in about 2 tablespoon increments. Drip the batter into the oil one by one.
- Fry until browned and crispy and fully cooked through.
- Serve with dipping sauce.