Homemade Hush Puppies 🍞
Ingredients:
1 box Jiffy cornbread mix
½ cup onion, grated
5 tablespoons buttermilk
1 egg, beaten
¼ cup panko bread crumbs
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon baking powder
Directions:
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.
Place the mixture in the refrigerator for at least 30 minutes, or up to 5 hours, to allow the flavors to meld and the batter to firm up.
In a large stock pot or deep fryer, heat about 2-3 inches of oil to 350-375 degrees Fahrenheit (175-190 degrees Celsius).
Using a small cookie scoop or spoon, drop balls of dough into the hot oil. If using a spoon, submerge it in the oil to help release the dough cleanly.
Fry the hush puppies for 2-3 minutes, turning them over halfway through, until they are golden brown and crispy on all sides.
Remove the hush puppies from the oil and drain them on a paper towel-lined plate to remove any excess oil.
Serve the hush puppies immediately while they are hot and crispy.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: Information not provided | Servings: 6
Enjoy the irresistible crunch and flavor of these Homemade Hush Puppies as a delightful addition to your meal or as a tasty snack any time of day. With their crispy exterior and tender interior, these hush puppies are sure to become a family favorite!