Quick and Easy Hush Puppies

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 176 Calories

Ingredients

• 3 eggs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 (5 ounce) can evaporated milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (14.75 ounce) can cream-style corn
• ½ teaspoon cayenne pepper
• 1 quart vegetable oil for frying, or as needed
• 1 pinch salt to taste
• 2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.

Step 3

Stir eggs and evaporated milk into dry ingredients until moistened.

Step 4

Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.

Step 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.

Step 6

Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.