Beer in the batter makes these hush puppies crisp and light in texture. Use a light beer or ale or a darker beer, depending on how much beer flavor you'd like in the hush puppies. I used a white ale in the hush puppies pictured.
To jazz them up a bit, add a tablespoon or two of finely minced jalapeno peppers or a few dashes of Tabasco sauce or cayenne pepper.
Serve these tasty hush puppies with fried catfish, seafood, chili, or barbecue. They make an excellent change of pace from baked cornbread.
See Also: Easy Hush Puppies With Cream-Style Corn
- 1 cup cornmeal (about 4 3/4 ounces)
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup onion (finely chopped)
- 2 green onions (finely chopped)
- 1 or 2 tablespoons jalapeno peppers (finely minced)
- 1 large egg
- 1/2 cup beer
- Optional: tabasco sauce or cayenne
- Put about 2 inches of peanut oil or canola oil in a deep, heavy pan. Heat to 360° F.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir to blend. Stir in the chopped onion, green onions, and jalapeno peppers, if using.
- In a cup, whisk the egg with the beer. If desired, add a few dashes of Tabasco sauce or cayenne.
- Pour the beer mixture into the dry ingredients and stir until blended.
- Drop by rounded teaspoon or small cookie scoop into the hot oil.
- Fry in batches of 6 to 8, turning after a minute or two, until golden brown, about 3 to 4 minutes.
- Makes about 1 1/2 to 2 dozen hush puppies.