3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon baking powder
In a large mixing bowl, combine the Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder. Mix until just combined.
Place the mixture in the refrigerator for at least 30 minutes, or up to 5 hours, to allow the flavors to meld and the batter to firm up.
In a large stock pot or deep fryer, heat about 2-3 inches of oil to 350-375 degrees Fahrenheit (175-190 degrees Celsius).
Using a small cookie scoop or spoon, drop balls of dough into the hot oil. If using a spoon, submerge it in the oil to help release the dough cleanly.
Fry the hush puppies for 2-3 minutes, turning them over halfway through, until they are golden brown and crispy on all sides.
Remove the hush puppies from the oil and drain them on a paper towel-lined plate to remove any excess oil.
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