How to Make Hush Puppies with Jiffy Mix
Homemade Hush puppies are quick and easy to make at home.
I love fried catfish and Mike loves fried shrimp.
So, in our efforts to spend less money at restaurants, we have embarked on a quest to mostly cook at home.
We wanted the restaurant feel of being served hush-puppies like at Mike Anderson’s so viola, we made homemade hush-puppies.
And let me tell you, they are so good!
I could eat them like dessert.
Hush Puppy Ingredients
1 package Jiffy Corn Muffin Mix
1/4 cup all-purpose flour
1/4 cup green onions or sweet onion (chopped)
1/3 cup milk
1 tablespoon light brown sugar
(NOTE: Regular sugar will do, or even no sugar at all.)
1/4 teaspoon Tony Chachere’s Creole Seasoning
Replace the onions with chopped Jalapeno peppers
How to Prepare Jiffy Hush Puppies
In a mixing bowl, add all ingredients and mix well. Batter may be slightly lumpy.
(Store in refrigerator while the fryer is heating up.)
Prepare a deep fryer and Canola oil filled to oil limit.
Preheat to 375 degrees F.
(If you do not have an electric fryer, you can use a 6 quart pot only filled about 1/3 full.)
Once preheated, remove the hush-puppy batter from the refrigerator and stir again.
Using two teaspoons, carefully drop balls of batter into the hot oil.
(One teaspoon to dip the batter, and the other to help scrape it off.)
Cook 2 minutes and then use tongs or the fryer scooper to turn the hush puppies over.
Continue to cook 2 minutes.
Hush puppies should be medium golden brown. Think of the color of a corn dog.
Remove to a platter with paper towels to absorb excess oil.
Serve hot with softened butter or margarine.
I like to dip them in honey. Hmm Hmm!
Serves: About 18 Hushpuppies
Prep Time: Less than 30 minutes
Cook Time: About 4 minutes per batch
Category: Side Items