Quick and Easy Hush Puppies

2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground black pepper

½ 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

1 pinch salt to taste

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.