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. With their crispy exterior and tender interior, these hush puppies are sure to become a family favorite!
Why You’ll Love This Recipe
These Homemade Hush Puppies are everything a great side dish should be — crispy on the outside, soft and fluffy on the inside, and packed with savory flavor. Made with a Jiffy cornbread mix base and grated onion, they come together with minimal effort and fry up golden and delicious in just minutes. Whether you serve them alongside fried fish, barbecue, or as a standalone snack, they are guaranteed to disappear fast.
Ingredients
- 1 box Jiffy cornbread mix
- 1/2 cup onion, grated
- 5 tablespoons buttermilk
- 1 egg, beaten
- 1/4 cup panko bread crumbs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon baking powder
- Oil for frying
Directions
- 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 to 3 inches of oil to 350 to 375°F (175 to 190°C).
- 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 to 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 on a paper towel-lined plate to remove any excess oil.
- Serve immediately while hot and crispy.
Servings and Timing
This recipe serves 6 people.
- Prep Time: 10 minutes
- Chill Time: 30 minutes minimum
- Cook Time: 10 minutes
- Total Time: 50 minutes
Variations
- Add a pinch of cayenne pepper or jalapeño for a spicy kick.
- Mix in shredded cheddar cheese for a cheesy twist.
- Stir in a tablespoon of honey for a subtle sweetness that pairs beautifully with the cornbread base.
- Add finely chopped green onions in addition to the grated onion for extra flavor.
- Try baking them in a mini muffin tin at 400°F for a lighter, oil-free version.
Storage and Reheating
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