Quick and Easy Hush Puppies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I don't normally like hush puppies. They are generally too dry, too dense, and too bland for my taste. After tasting some in a restaurant that I actually liked, I decided to come up with a recipe of my own. This one deliberately uses stuff right out of the pantry so that it can be whipped up quickly and served fast. Ingredients:
2 (8.5 ounce) packages dry corn muffin mix (such as jiffy®) |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon ground black pepper |
1/2 teaspoon cayenne pepper |
3 eggs |
1 (5 ounce) can evaporated milk |
1 (14.75 ounce) can cream-style corn |
1 quart vegetable oil for frying, or as needed |
salt to taste (optional) |
Directions:
1. Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2. Stir eggs and evaporated milk into dry ingredients until moistened.
3. Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
6. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
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