Description
These Homemade Hush Puppies are the perfect blend of crispy and tender! Lightly golden on the outside with a soft, flavorful interior, they’re a must-have side or snack for any meal.
Ingredients
Scale
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- 1 box Jiffy cornbread mix
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- ½ cup onion, grated
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- 5 tablespoons buttermilk
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- 1 egg, beaten
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- ¼ cup panko bread crumbs
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- 3 tablespoons all-purpose flour
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- 1 teaspoon salt
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- 1 teaspoon black pepper
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- ½ teaspoon baking powder
Instructions
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- Prepare the Batter:
In a large mixing bowl, combine the Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder. Mix until just combined.
- Prepare the Batter:
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- Chill the Batter:
Place the mixture in the refrigerator for at least 30 minutes, or up to 5 hours. This helps the flavors meld and firms up the batter for better frying.
- Chill the Batter:
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- Heat the Oil:
In a large stockpot or deep fryer, heat 2-3 inches of oil to 350-375°F (175-190°C).
- Heat the Oil:
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- Fry the Hush Puppies:
Using a small cookie scoop or spoon, drop balls of dough into the hot oil. If using a spoon, dip it in the oil to release the dough more easily. Fry for 2-3 minutes, turning them halfway through, until golden brown and crispy on all sides.
- Fry the Hush Puppies:
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- Drain and Serve:
Remove the hush puppies from the oil and drain them on a paper towel-lined plate to remove excess oil. Serve immediately while hot and crispy.
- Drain and Serve:
Notes
Enjoy these crispy, flavorful Homemade Hush Puppies as a perfect side or snack that’s sure to please everyone at the table!