"Freeing you from the tedious wrapping or stuffing of traditional poppers, these delectable fried morsels give just the right kick in every crunchy bite. Fry pans offer a deep, rectangular shape that better utilizes the limited cook surface of grills and camp stoves. But a tall-sided skillet or Dutch oven works too."
5 cups yellow cornmeal
4 teaspoons sugar
3 cups buttermilk
1 cup all-purpose flour
3 teaspoons salt
2 cups green onions, sliced
2 tablespoons baking powder
3 teaspoons black pepper
2 jalapenos, minced
2 ½ tablespoons baking soda
6 eggs
4 quarts vegetable oil
Stir the dry ingredients together. In a separate bowl, whisk the wet ingredients together, including the green onions and jalapeños. Mix wet and dry ingredients.
Heat the oil in the Lodge Fish Pan over medium heat to 350°F. Using a tablespoon or cookie-dough scoop, carefully drop in spoonfuls, and fry the hush puppies in batches. Turn frequently to ensure even browning.
Cook until the hush puppies are golden brown, about 5 minutes. Remove the hush puppies with a slotted spoon or wire strainer onto a paper towel-lined plate. Repeat until all the hush puppies are made.
Season with salt and serve hot.