Beer-Cheese Hushpuppies

By mahto

Ingredients

• 1 cup of yellow cornmeal
• 1/2 cup of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 2 ounces of pepper jack cheese or cheddar cheese, shredded (1/2 cup)
• 1/3 cup of finely chopped onion
• 1/3 cup of finely chopped red sweet pepper
• 1 egg, lightly beaten
• 2/3 cup of light lager
• Vegetable oil or shortening for deep-fat frying
• Snipped fresh flat-leaf Italian parsley (optional)
• Green or red jalapeno jelly

Details

Servings 20
Adapted from bhg.com

Preparation

Step 1

In a medium bowl mix cornmeal, flour, baking powder, sugar and salt. Add cheese, onion and red sweet pepper; toss to combine. Make a well in the center of the flour mixture. In another bowl mix egg and beer; add all at once to flour mixture. Stir just until moistened.

In a 3-quart saucepan heat 2-inches of oil to 375 degrees F. For each hush puppy, drop 1 rounded tablespoon of batter into hot oil. Fry three or four at a time for 3 minutes or until golden brown, turning once. Drain on paper towels. Sprinkle with parsley, if desired.

Meanwhile, in a small saucepan, heat pepper jelly just until melted. Serve hush puppies warm with pepper jelly. Makes 20 to 24 hush puppies.