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Homemade Hush Puppies

Crispy, cozy bites perfect for any table, these homemade hush puppies are easy to make and a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 55 minutes
Servings: 16 hush puppies
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 box Jiffy Cornbread Mix
  • 1/2 small onion, grated Grated onion adds sweetness and even cooking.
  • 1/2 cup buttermilk Adds tangy moisture.
  • 1 large egg, beaten
  • 1/4 cup panko bread crumbs For extra crunch.
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp baking powder
  • Oil, for frying Heat oil to 350–375°F (175–190°C).

Method
 

Preparation
  1. Grate the onion and beat the egg. Measure the buttermilk so everything is ready.
  2. 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.
  3. Cover the batter and refrigerate for at least 30 minutes to firm up and enhance flavor.
Cooking
  1. Heat 2–3 inches of oil in a deep pot or fryer to 350–375°F (175–190°C). Test heat with a drop of batter; it should sizzle and rise slowly.
  2. 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.
  3. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crunchy.

Notes

Chill batter while you heat the oil for an efficient frying process. If the batter spreads too thin, add flour gradually to achieve the desired consistency. Consider stirring in cayenne or chopped chive for extra flavor.