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Hush Puppies stylish and comfortable footwear collection

Homemade Hush Puppies

Crispy on the outside and tender on the inside, these homemade hush puppies are perfect for any gathering and can be served with a variety of dips.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy cornbread mix
  • ½ cup grated onion Use finely grated onion for even pockets of flavor.
  • 5 tablespoons buttermilk Adds tang and tender crumb.
  • 1 large egg, beaten
  • ¼ cup panko bread crumbs For extra crunch.
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon baking powder

Method
 

Preparation
  1. Whisk the egg and buttermilk in a large bowl until smooth.
  2. Add the Jiffy mix and grated onion to the bowl and stir gently.
  3. Fold in the panko, flour, salt, pepper, and baking powder. Stir until just combined; don't overwork the batter.
  4. Cover the bowl and chill the batter for at least 30 minutes or up to 5 hours.
Cooking
  1. Heat 2–3 inches of neutral oil in a heavy pot or fryer to 350–375°F (175–190°C).
  2. Use a small cookie scoop or tablespoon to drop batter into the hot oil.
  3. Fry in batches for 2–3 minutes, turning once, until deep golden and crisp.
  4. Transfer the hush puppies to a paper-towel-lined tray to drain briefly.
  5. Serve immediately while hot.

Notes

Chill batter while you prep sides for a time-saver. If oil is too hot, it can brown the outsides before cooking the insides. Consider adding a pinch of cayenne or chopped chives for variation.