Homemade Hush Puppies
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 5 tablespoons buttermilk
- 1 box Jiffy cornbread mix
- 1 teaspoon salt
- 1 egg, beaten
- ¼ cup panko bread crumbs
- ½ cup onion, grated
Instructions
- 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.
Nutrition
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg