Beer Hush Puppies Recipes

HUSH PUPPIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

BEER BATTER HUSH PUPPIES

Steps:

• Pour oil do a depth of 2-3 inches into a heavy-bottom pot. Heat to 350-degrees F.
• While oil is heating whisk together dry ingredients in a large bowl. Stir in onion and beaten eggs until well combined. Add beer; stir well to combine.
• Working in batches, carefully drop batter by rounded tablespoonfuls into 350-degrees F oil and fry for about 2-3 minutes until golden brown, turning as they fry to evenly cook. Carefully transfer hushpuppies using a slotted spoon (or Chinese spider strainer) to a paper towel-lined baking sheet or cooling rack to drain and cool.

BEER BATTER HUSH PUPPIES

Steps:

• Gather the ingredients.
• 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 jalapeño 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.
• Serve and enjoy!

SOUTHERN HUSH PUPPIES

Steps:

• Heat the oil to 350°F.
• Mix the flour, corn meal, sugar, baking powder and salt in a medium bowl.
• Mix in the onions.
• In a separate bowl, combine the buttermilk, egg and hot sauce.
• Add the dry ingredients with the wet, and mix with a large wooden spoon. Don't over mix! Its okay for there still to be some lumps.
• Mix enough beer until batter just comes together, about 1/4 cup.
• Use a spoon to scoop a small mound of batter, just large enough to cover the spoon.
• Drop the dough into the hot oil. Continue with more, but don't overcrowd. You will most likely fry in batch.
• Fry until golden brown on the outside...about 7 to 8 minutes (varies depending on the size of the puppies!). Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
• Repeat process with remaining batter.
• Serve warm with lemon wedges and tartar sauce.

BEER AND TOMATO HUSH PUPPIES

Steps:

• Combine the first 3 ingredients in large bowl; stir well.
• Add onion, pepper, and tomato. Stir in the egg, Worcestershire sauce, hot sauce, and beer; stir well.
• Pour oil to the depth of 2 inches in a heavy skillet. Heat oil to 375°F.
• Carefully drop the batter by rounded teaspoonful into hot oil.
• Fry the hush puppies a few at a time for 1 to 2 minutes or until golden, turning once. Drain well on paper towels.

BEER HUSH PUPPIES

Steps:

• In a mixing bowl, add the first 5 ingredients; stir to combine.
• Add eggs, beer, onion, and jalapeno pepper; stir to combine.
• Drop batter by teaspoonfuls into 1-inch deep hot oil (365°); cook a few at a time, turn once.
• Fry for 1-2 minutes or until hush puppies are golden brown.
• Drain on paper towel lined plates; serve hot.

BEER BATTER HUSHPUPPIES

Steps:

• In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
• To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
• Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.