Beer Batter Hushpuppies

1. 1

   In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.

2. 2

   To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt.

3. 3

   In a second bowl or large liquid measuring cup, combine the beer, eggs and onions.

4. 4

   Add some salt and pepper and whisk until smooth.

5. 5

   Stir the wet ingredients into the dry ingredients, using as few strokes as possible.

6. 6

   (The mixture should resemble wet sand; add more beer, if needed.)

7. 7

   Line a plate with paper towels and set by the cooktop.

8. 8

   To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding.

9. 9

   Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes.

10. 10

    Remove with a slotted spoon to the prepared plate.

11. 11

    Adjust the heat to maintain the proper temperature and repeat with the remaining batter.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.