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 packages dry corn muffin mix , 8.5 ounce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons cayenne pepper
- 3 eggs
- 1 can evaporated milk , 5 ounce
- 1 can cream-style corn , 14.75 ounce
- 1 quart vegetable oil for frying , or as needed
- 1 pinch salt to taste
Instructions
-
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.
Nutrition Facts
Per serving
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