Description
Delicious homemade hush puppies, perfectly crunchy on the outside and soft on the inside, ideal as a side for fried seafood or barbecued meals.
Ingredients
Scale
- 1 box Jiffy cornbread mix
- ½ cup grated onion
- 5 tablespoons buttermilk
- 1 large 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 the dry ingredients in a large mixing bowl: combine the Jiffy cornbread mix and the grated onion.
- Prepare the wet ingredients in another bowl by whisking together the buttermilk and the beaten egg.
- Combine the wet mixture into the dry mixture and stir gently to combine without overworking the batter.
- Add the panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder to the mixture.
- Heat oil in a deep skillet to around 350°F for frying.
- Fry spoonfuls of batter in hot oil until golden brown, about 2-3 minutes, flipping halfway through.
- Drain the hush puppies on paper towels to remove excess oil and serve hot with dipping sauce.
Notes
Hush puppies are best served fresh. You can store leftovers in an airtight container for up to three days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg