BEER BATTER HUSH PUPPIES
A classic Southern delicacy that is great served with fried seafood and pork BBQ.
Provided by Amy Johnson
Time 45m
Number Of Ingredients 10
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 HUSH PUPPIES
Make and share this Beer Hush Puppies recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 40m
Yield 4 dozen
Number Of Ingredients 10
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 HUSH PUPPIES
These hush puppies are made with beer in the batter and lots of minced onion. Add some jalapeño pepper or hot sauce to these hush puppies for a kick.
Provided by Diana Rattray
Categories Side Dish
Time 25m
Yield 20
Number Of Ingredients 11
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!
Nutrition Facts : Calories 117 kcal, Carbohydrate 10 g, Cholesterol 9 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 135 mg, Sugar 1 g, Fat 8 g, ServingSize 20 servings, UnsaturatedFat 0 g
BEER AND TOMATO HUSH PUPPIES
Make and share this Beer and Tomato Hush Puppies recipe from Food.com.
Provided by southern chef in lo
Categories Healthy
Time 14m
Yield 40 hush puppies, 4-8 serving(s)
Number Of Ingredients 11
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.
HUSHPUPPIES
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
- Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
- Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
- Serve warm hushpuppies with tartar sauce alongside for dipping.
- Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.
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