Beer And Tomato Hush Puppies Recipes

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!

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 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.

BUTTERMILK HUSH PUPPIES

Steps:

• Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Preheat oven to 200 degrees F (95 degrees C).
• Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
• Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
• Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
• Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

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.

SIMPLE HUSH PUPPIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
• Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.