Beer Batter Hush Puppies

Beer Batter Hush Puppies
Photo Credit: Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 20 servings
Nutrition Facts (per serving)
70 Calories
2g Fat
10g Carbs
3g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 70
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 45mg 15%
Sodium 140mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 3g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 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. A cornmeal batter is the base for all types of hushpuppies. This recipe also includes two different types of onions and jalapeno peppers. To jazz them up a bit more, add a few dashes of the optional 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.

Ingredients

  • 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
  • Tabasco sauce or cayenne, optional

Steps to Make It

  1. Gather the ingredients.

  2. Put about 2 inches of peanut oil or canola oil in a deep, heavy pan. Heat to 360 F.

  3. 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.

  4. In a cup, whisk the egg with the beer.  If desired, add a few dashes of Tabasco sauce or cayenne. 

  5. Pour the beer mixture into the dry ingredients and stir until blended.

  6. Drop by rounded teaspoon or small cookie scoop into the hot oil. 

  7. Fry in batches of 6 to 8, turning after a minute or two, until golden brown, about 3 to 4 minutes.

  8. Makes about 1 1/2 to 2 dozen hush puppies.

  9. Serve and enjoy!

Tips

  • Peanut oil or canola oil both have a high smoke point and are good to use for deep frying. Other good options include avocado oil and corn oil.
  • Prepare a plate with paper towels. When the hush puppies are done frying, remove them with a slotted spoon to the prepared plate for draining.

Recipe Variations

  • You can also add 1/2 cup to 1 cup of fresh or frozen corn kernels to the mix for additional flavor and texture.

How to Store

Before storing, hush puppies should be cooled down completely.

  • To refrigerate: Any leftover hush puppies can be stored in an airtight container, placing paper towels between the layers. They can be refrigerated for up to three days.
  • To freeze: Hush puppies should be first placed on a baking sheet in a single layer and placed in the freezer until frozen, approximately for two hours. Then transfer over to a freezer-safe zip bag or container where they can be kept for up to three months.
  • To reheat: Preheat your oven to 400 F. Place the hush puppies on a baking sheet and put in the oven for 4 to 6 minutes, or until crispy.