Ingredients for Beer And Tomato Hush Puppies
- 1 1/2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1/2 teaspoon salt
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 medium tomato, seeded and diced
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup beer
- Vegetable oil, for frying (about 4 cups or to 2-inch depth)
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
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How to Make Beer And Tomato Hush Puppies
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
- Add the chopped onion, bell pepper, and tomato; gently mix to combine.
- In a separate bowl, whisk together the egg, Worcestershire sauce, and hot sauce.
- Pour the wet ingredients into the dry ingredients and stir in the beer. Mix until just combined; do not overmix.
- Pour vegetable oil into a large, heavy-bottomed skillet to a depth of 2 inches.
- Heat the oil over medium-high heat to 375°F (190°C). Use a candy thermometer to monitor the temperature.
- Once the oil is hot, carefully drop rounded tablespoons of batter into the hot oil, ensuring not to overcrowd the pan.
- Fry the hush puppies for 1-2 minutes per side, or until golden brown and cooked through. (Adjust cooking time based on batter thickness).
- Remove the hush puppies from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
16g
Fat
3g
Carbs
15g
