This recipe comes to us from Rockbottom Restaurant & Brewery. It's made with a spicy kick and beer from Broadway's only brewery.
Ingredients
- 1 cup flour
- 1 cup Masa Harina
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika
- 1 tablespoon salt
- 1 teaspoon baking powder
- 4 cups vegetable oil (for frying)
- 2 cups yellow corn meal
- 1 1/2 cups Spicy Fry Mix
- 3/4 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 14 fluid ounces Southern Flyer Light Lager
- 2 eggs
- 1/2 cup diced yellow onion
- 1/2 cup sliced green onion
- pinch chopped parsley
- pinch smoked paprika
Instructions
1. Heat vegetable oil in a large sauce pan to 365 degrees.
2. In a mixing bowl, combine corn meal, spicy fry mix, sugar, cayenne pepper, baking powder, and salt.
3. Using whisk, stir to combine and break up any spice clumps.
4. Create a well in center of mix. Place eggs and beer in center of well. Whisk until all ingredients are well combined. (Batter will be thick.)
5. Add all remaining ingredients except paprika and parsley. Stir well to blend.
6. Scoop hushpuppy batter (about 2 tablespoons) and dollop into the frying oil. Cover with a splatter screen to keep the oil from popping.
7. Cook hushpuppies until golden brown and internal temperature is 165 degrees (approximately 2 minutes).
8. Sprinkle paprika and parsley over cooked hushpuppies.
