Ingredients:
1 box Jiffy Cornbread Mix
½ cup Grated Onion
5 tablespoons Buttermilk
1 Egg, beaten
¼ cup Panko Bread Crumbs
3 tablespoons All-Purpose Flour
1 teaspoon Salt
1 teaspoon Black Pepper
½ teaspoon Baking Powder
Directions:
1️⃣ Combine the Mix: In a large mixing bowl, blend together the cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, black pepper, and baking powder. Stir until the mixture is just combined, being careful not to overmix.
2️⃣ Chill: Place the batter in the refrigerator to chill for a minimum of 30 minutes, or you can leave it for up to 5 hours. This chilling process helps the flavors meld together and makes the batter easier to work with.
3️⃣ Prepare for Frying: Heat oil in a large pot or deep fryer to a temperature between 350-375°F (175-190°C). Getting the oil to the right temperature is key for achieving that perfect golden crispness.
4️⃣ Fry the Hush Puppies: Scoop small portions of the batter using a cookie scoop or spoon, and gently drop them into the hot oil. Fry each batch for about 2-3 minutes, or until they turn golden brown and crispy, making sure to turn them once for even cooking.
5️⃣ Drain and Enjoy: Transfer the cooked hush puppies onto a plate lined with paper towels to drain off any excess oil. Serve them warm to enjoy their maximum crunch and deliciousness.
Prep Time: 40 minutes (including chilling) | Cook Time: 3 minutes per batch | Total Time: Approximately 45 minutes