Description
Hush puppies, a classic Southern delight, are not just a treat; they’re a staple in comfort cuisine, particularly known for accompanying seafood dishes or simply serving as a delectable snack. Their crispy exterior and soft, flavorful interior make them irresistible to anyone who tries them.
Ingredients
Scale
- 1 box Jiffy cornbread mix
- ½ cup grated onion
- 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
Instructions
- Mix Ingredients: Start by combining the cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, black pepper, and baking powder in a large bowl. Stir until just combined to avoid overworking the batter.
- Chill the Batter: Refrigerate the mixture for at least 30 minutes or up to 5 hours. This step is crucial for allowing the flavors to blend and the batter to firm up, making it easier to handle.
- Heat the Oil: In a large pot or deep fryer, heat 2-3 inches of oil to 350-375°F (175-190°C). A correctly heated oil will ensure that your hush puppies are cooked evenly and acquire a golden, crispy exterior.
- Fry to Perfection: Use a small cookie scoop or spoon to form balls of the batter and carefully drop them into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy.
- Drain and Serve: Once fried, transfer the hush puppies to a paper towel-lined plate to drain any excess oil. Serve hot for that irresistible crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes