Recipe courtesy of Virginia Willis
Save Recipe Print
Beer Batter Hushpuppies
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
15 hushpuppies
Level:
Intermediate
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
15 hushpuppies
Level:
Intermediate

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Magic Cornbread

Recipe courtesy of Food Network Kitchen

Hushpuppies

Recipe courtesy of Sanitary Fish Market

Hushpuppies

Recipe courtesy of The Neelys

Hushpuppies

Recipe courtesy of Something Fishy Seafood Restaurant

Hushpuppies

Recipe courtesy of Marvin Woods

Angry Hushpuppies

Recipe courtesy of BB's Jazz, Blues and Soups

Mississippi Catfish and Hushpuppies

Recipe courtesy of Lynn Hewlett

Rock Shrimp Hushpuppies

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories