Quick And Easy Hush Puppies - cooking recipe

Ingredients
    2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy(R))
    1 teaspoon salt
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/2 teaspoon ground black pepper
    1/2 teaspoon cayenne pepper
    3 eggs
    1 (5 ounce) can evaporated milk
    1 (14.75 ounce) can cream-style corn
    1 quart vegetable oil for frying, or as needed
    salt to taste (optional)
Preparation
    Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
    Stir eggs and evaporated milk into dry ingredients until moistened.
    Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
    Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
    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.
    Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

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