HEAVENLY HUSH PUPPIES
This is my basic, quick and easy recipe for my hubby's favorite hush puppies. He says they're better than Long John Silver's. I named them Heavenly Hush Puppies because they are so light and airy, very tender and slightly sweet.
Provided by Tere Gill
Categories Other Breads
Time 19m
Number Of Ingredients 7
Steps:
- 1. Gather and prep ingredients.
- 2. Into a large dutch oven or stock pot, pour enough oil to fill about 1/3 of the way up to the top (do not overfill; you should have 3 to 4 inches of oil.) Position candy thermometer in oil. Place pot of oil over medium/medium high heat. Oil should be 350` to 375` during entire frying time, so keep a close eye on it. See NOTE.
- 3. In a medium size bowl, mix together milk and egg; add muffin mix, flour, cajun seasoning and onions; mix to combine, just until dry ingredients are moistened.
- 4. Drop batter, by rounded soup spoonfuls, into hot oil. Do not overcrowd; fry in batches of 6 or 7 at a time, keeping a close eye on the oil temperature. As hush puppies brown, some may turn themselves over; if not use a slotted spoon or spider to flip them over. Hush puppies are done when they are a deep golden brown, about 3 minutes (or so) total frying time.
- 5. Use slotted spoon or spider to remove hush puppies to paper towels to drain excess oil. Serve warm or at room temperature. Store leftovers in plastic bag or covered container.
- 6. *NOTE: If you have a deep fryer, by all means, use it.
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