Irresistible Hush Puppies: A Quick and Easy Delight
These quick and easy hush puppies feature a crispy exterior and fluffy interior, perfect as a side dish or finger food. Made with a corn muffin mix, they're a delightful addition to any meal.
Equipment
- mixing bowl
- skillet or Dutch oven
- spoon
- slotted spoon
- paper towels
- thermometer (optional)
Ingredients
- 1 box Jiffy corn muffin mix
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon dried minced onion
- ½ teaspoon garlic salt
- ⅓ cup milk (whole or 2%)
- 1 room temperature egg
- Vegetable oil (for frying)
Variations
- few tablespoons Optional add-ins (jalapeños, cheese, etc.) Limit add-ins to maintain texture.
Instructions
- Whisk together the corn muffin mix, flour, baking powder, salt, dried minced onion, and garlic salt in a bowl.
- Add the milk and egg to the dry mixture. Stir just until the batter is wet and combined.
- Heat vegetable oil in a skillet or Dutch oven to a depth of 1.5 to 2 inches over medium-high heat until it reaches 375°F.
- Drop batter by tablespoon into the hot oil, approximately 6 spoonfuls per batch.
- Fry until golden brown on both sides, then remove with a slotted spoon and drain on paper towels.
Storage
- Allow to cool completely, wrap tightly in foil, and store on the counter for up to 2 days.
Notes
Ensure oil is sufficiently hot for a crispy exterior. Variations like jalapeños, cheese, or green onions can be added in small amounts. Store cooled hush puppies wrapped in foil on the counter for up to 2 days.