Homemade Hush Puppies (Print)
Golden crispy hush puppies with soft interiors, perfect as a snack or side dish for seafood and barbecue meals.
# Ingredients:
→ Main Ingredients
01 -
1 box Jiffy cornbread mix
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½ cup grated onion
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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
# Directions:
01 -
Combine the cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, black pepper, and baking powder in a large bowl. Stir until just combined to avoid overworking the batter.
02 -
Refrigerate the mixture for at least 30 minutes or up to 5 hours. This step allows the flavors to blend and the batter to firm up, making it easier to handle.
03 -
In a large pot or deep fryer, heat 2-3 inches of oil to 175-190°C (350-375°F). Properly heated oil ensures the hush puppies are evenly cooked with a golden, crispy exterior.
04 -
Using a small cookie scoop or spoon, form balls of the batter and carefully drop them into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy.
05 -
Transfer the fried hush puppies to a plate lined with paper towels to drain excess oil. Serve hot for the best flavor and crunch.
# Notes:
01 -
Hush puppies are best enjoyed fresh but can be stored and reheated to maintain their texture and flavor.
02 -
Serve warm with a variety of dipping sauces such as tartar sauce, remoulade, or spicy aioli.