YOU WILL NEED
- 1 cup milk
- 1 egg, large and beaten lightly
DIRECTIONS
- In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil to 370 F.
- Empty contents found inside your pouch into a mixing bowl. Add milk and egg and mix wet and dry ingredients together until combined.
- Let the batter stand at room temperature for 5 minutes.
- Drop the batter by tablespoons into the hot oil, careful not to overcrowd the pan.
- Fry the hushies in small batches until deep golden brown, turning several times to brown evenly. It'll take around 3 batches at 2 to 3 minutes each.
- Drain on paper towels. Serve and enjoy!
- For bite-sized pieces, use a small dinner spoon (not heaping). For round hushies, use a small cookie dough scoop
Tips
Heat the oven to 200 F before you begin the. Place a rack over a baking sheet, put the fried and drained hushies on the rack, and place them in the preheated oven to keep warm while making more batches.
Store any leftover hushies in an airtight container with paper towels between layers. Refrigerate for up to three days. Reheat in a 400 F oven for 4 to 6 minutes, until crispy.
To freeze them, let the hushies cool completely, then place them evenly spaced in a single layer on a baking sheet. Freeze for one to two hours, until solid, then transfer to a freezer bag or container and use within three months. To reheat, place on a baking sheet and bake in a 400 F oven for 7 to 10 minutes if completely frozen or 4 to 6 minutes if partially defrosted.
To Bake your hushies, add batter to muffin tins, three quarter of the way full (paper lined or well greased). Bake in a preheated oven (400F) for 15 to 22 minutes until lightly brown on top and baked through (test with a toothpick)
