Tomorrow I’ll be making gumbo with hush puppies as a side dish. I wish to bake half though since my mother’s cholesterol is high and she prefers to stay away from fried foods. I found a recipe on https://www.food.com/recipe/baked-hush-puppies-231141, but after reading the comments it seems like the recipe doesn’t have the same consistency as fried hush puppies. Other recipes online didn’t have a better rating and I’ve never had or made hush puppies before considering that I’m still 14, so I was wondering if anyone has any tips to make baked hush puppies have a more light and crunchy texture similar to fried hush puppies? Thank you in advance! ^^

Topics: food, baking, recipes, cholesterol, ingredients