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I got this hush puppies from Jamie’s America cookbook and in there he mentioned that hush puppies came from the time of the Great Depression in America. People were going hungry and o when they got some food, the hungry dog would hang around whining and waiting to be fed and people will throw these little buns to keep them quiet.
I’ve always like hush puppies. They are not healthy, but every now and then I think my body can handle these little buns. They are made from cornmeal, corn, cheese and beer. Yes… BEER!!. I added my own twist to this as well. Yes, if you’ve guessed it, I added some chili in there. That definitely kicked them up few notches. Love it!
BEER BATTERED HUSH PUPPIES
Ingredients
- Scan 2 1/2 cup fine cornmeal or polenta
- Heaping 3/4 cup self-rising flour
- 12- oz beer bottle of beer
- Scant 1 cup fresh or frozen corn kernels
- 4 scallions , trimmed and thinly sliced
- ¼ lb Cheddar cheese , finely grated
- Sea salt and freshly ground black pepper
- 1 quart vegetable oil
- 2 red bird's eye chili (seeded and finely minced) -optional
- Smoked paprika
Instructions
- Put the cornmeal and flour into a bowl, add your beer, and leave to sit for a few minutes. Add the corn, sliced scallions, grated cheese, minced bird's eye chili (if using) and a pinch of salt and pepper and use a fork or a spoon to mix it up really well. Once your batter is ready, pour your vegetable oil into a large, sturdy saucepan and put it on a high heat
- You want the oil to reach 350 F, so if you don't have a thermometer, get a small piece of potato and drop it into the pan. When it turns crisp and golden and rises to the top, the oil is ready to go. Get a tablespoon of mix and carefully drop it into the hot oil. In Georgia, they roll the batter into round balls, but let it drop off the spoon and it gives you the rustic look, which I like. You'll need to cook them in batches
- Fry for about 3-4 minutes, then remove with perforated spoon and drain on a plate lined with paper towels. Sprinkle over a tiny bit of sea salt and a ahit of paprika to finish them off, and serve right away, either on their own or, as they do at roadside restaurants, as part of a meal with pork and slaw. Naughty but nice
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