Description
Crispy on the outside, tender and savory on the inside, these homemade hush puppies are a classic Southern treat that come together in just 20 minutes.
Ingredients
- 1 box Jiffy Cornbread Mix
- 1/2 small onion, grated
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1/4 cup panko bread crumbs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp baking powder
- Oil, for frying
Instructions
- In a large mixing bowl, combine Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, pepper, and baking powder. Stir gently until just combined — do not overmix.
- Cover and refrigerate the batter for at least 30 minutes to firm up and enhance flavor.
- Heat 2–3 inches of oil in a deep pot or fryer to 350–375°F (175–190°C).
- Use a small cookie scoop or spoon to drop batter into hot oil. Fry for 2–3 minutes, turning halfway, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crunchy.
Notes
- Add shredded cheddar for cheesy hush puppies.
- Mix in diced jalapeños or cayenne for a spicy kick.
- Use chopped green onions or herbs for a fresh flavor boost.
- Add a touch of sugar or honey for a sweeter version.