Go Back

Homemade Hush Puppies

Crispy outside, soft and sweet inside, these homemade hush puppies are the perfect comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy cornbread mix
  • ½ cup grated onion Grate the onion fine — no big chunks.
  • 5 tablespoons buttermilk Adds tang and helps browning.
  • 1 large egg, beaten Use room-temperature egg for easier mixing.
  • ¼ cup panko bread crumbs Gives extra crunch.
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon baking powder

Method
 

Preparation
  1. Combine the Jiffy mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder in a large bowl. Stir just until combined to keep the batter tender.
  2. Cover and refrigerate the mixture for at least 30 minutes, or up to 5 hours; chilling firms the batter and allows flavors to mingle.
Cooking
  1. Heat 2-3 inches of neutral oil in a heavy pot or deep fryer to 350-375°F (175-190°C).
  2. Test with one small drop of batter: it should sizzle and float. If it browns too fast, lower the heat.
  3. Scoop batter with a small cookie scoop or spoon and carefully lower into the hot oil; do not crowd the pot.
  4. Fry for about 2-3 minutes, turning once, until golden brown and crisp with an even color and a hollow sound when tapped.
  5. Transfer hush puppies to a paper towel-lined plate to drain and serve hot for the best crunch.

Notes

For a quick pairing, try serving with rice pilaf. You can refrigerate the batter up to 5 hours for convenience. If hush puppies absorb too much oil, your oil temperature is too low. A pinch of cayenne or chopped chives can add a nice flavor lift.