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Homemade Hush Puppies

Crispy on the outside and moist on the inside, these homemade hush puppies are a quick and easy treat perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 18 hush puppies
Course: Appetizer, Side, Snack
Cuisine: Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 box Jiffy cornbread mix Classic, quick base
  • ½ cup grated onion Softer onion flavor
  • 5 tablespoons buttermilk Adds tang and tenderness
  • 1 each egg, beaten Beat lightly for even texture
  • ¼ cup panko bread crumbs Provides extra crunch
  • 3 tablespoons all-purpose flour To help thicken the batter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon baking powder

Method
 

Preparation
  1. Mix the cornbread mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder in a large bowl. Stir until just combined; don’t overwork it.
  2. Cover and refrigerate the batter for at least 30 minutes, or up to 5 hours to firm the batter and blend flavors.
Cooking
  1. Heat 2–3 inches of oil in a heavy pot or deep fryer to 350–375°F (175–190°C).
  2. Use a small cookie scoop or spoon to form balls and drop them gently into the hot oil.
  3. Fry for 2–3 minutes, turning once, until each hush puppy is golden brown with even color and a crisp shell.
  4. Transfer to a paper towel-lined plate to drain. Serve hot for the best crunch and flavor.

Notes

If the batter spreads too much, chill it a bit longer; if it browns too fast, lower the oil temperature and cook a little longer. For added flavor, fold in a tablespoon of melted butter before chilling.