Ingredients:

  • Jiffy Corn Muffin Mix
  • all-purpose flour
  • large egg, room temperature
  • buttermilk
  • green onions, finely minced
  • yellow onion, grated with juice
  • garlic powder
  • cayenne pepper
  • salt
  • black pepper
  • vegetable oil for frying

Instructions:

  1. Pour vegetable oil into a heavy-bottomed pot or Dutch oven until it is 2-3 inches deep. Heat the oil to 365°F (185°C), monitoring with an instant-read thermometer.
  2. In a medium mixing bowl, whisk together the large egg and buttermilk until well combined.
  3. Add the Jiffy corn muffin mix, all-purpose flour, minced green onions, grated yellow onion, garlic powder, cayenne pepper, salt, and black pepper to the wet ingredients.
  4. Stir the mixture until just combined. Do not overwork the batter to ensure a light, aerated texture.
  5. Using a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches to avoid crowding the pot.
  6. Fry for approximately 2-3 minutes, turning occasionally, until the hush puppies are a deep mahogany brown and cooked through.
  7. Remove with a slotted spoon and transfer to a wire cooling rack set over paper towels to drain and maintain crispness.