Homemade Hush Puppies Onion (Print Version)
Crispy hush puppies with tender onion, golden crust, and fluffy texture—delightful for sharing.
# Ingredients:
→ Batter
01 -
1 box Jiffy Cornbread Mix
02 -
1/2 small onion, grated
03 -
1/2 cup buttermilk
04 -
1 large egg, beaten
05 -
1/4 cup panko bread crumbs
06 -
1/4 cup all-purpose flour
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1 teaspoon baking powder
→ For Frying
10 -
Vegetable oil, for frying
# Steps:
01 -
In a large mixing bowl, add Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder. Gently stir until ingredients are just incorporated; avoid overmixing for optimal texture.
02 -
Cover the batter and refrigerate for at least 30 minutes to allow flavors to meld and batter to firm.
03 -
Fill a deep pot or fryer with 2 to 3 inches of vegetable oil. Heat oil to 350–375°F (175–190°C) using a kitchen thermometer for accuracy.
04 -
Using a small cookie scoop or spoon, drop portions of chilled batter into the hot oil. Fry for 2 to 3 minutes, rotating halfway through cooking, until golden brown and crisp.
05 -
Remove hush puppies with a slotted spoon onto paper towels to drain excess oil. Serve immediately for ideal crunch.
# Notes:
01 -
For uniform sizing and even frying, use a cookie scoop. Maintain oil temperature between 350°F and 375°F to prevent greasy results.