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Homemade Hush Puppies

These homemade hush puppies are crispy on the outside and tender on the inside, perfect for a crowd-pleasing snack or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 24 pieces
Course: Side Dish, Snack
Cuisine: Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 box Jiffy Cornbread Mix Use a standard box for best results.
  • 1/2 small onion grated onion Use fine-grated onion for even flavor.
  • 1/2 cup buttermilk Buttermilk keeps them tender.
  • 1 large egg, beaten
  • 1/4 cup panko bread crumbs Panko adds extra crunch.
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp baking powder
  • Oil, for frying Heat to 350–375°F for frying.

Method
 

Prepare Ingredients
  1. Grate half a small onion and beat the egg until ready.
Mix Batter
  1. In a large bowl, combine Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder.
  2. Stir gently until just combined, stopping when you see streaks disappear. Do not overmix; the batter should stay a little lumpy.
Chill Batter
  1. Cover and refrigerate the batter for at least 30 minutes.
Fry Hush Puppies
  1. Heat 2–3 inches of oil in a deep pot to 350–375°F.
  2. Use a small cookie scoop or spoon to drop batter into the hot oil, frying in small batches.
  3. Fry for 2–3 minutes, turning once, until a deep golden brown and they float.
  4. Remove with a slotted spoon and drain on paper towels; serve immediately.

Notes

For a hearty meal, serve with fried catfish and coleslaw. You can also add a pinch of cayenne or chopped chives for extra flavor.