Peppy Hush Puppies

These aren’t your plain-Jane fish fry hush puppies. Chopped tomatoes, green bell pepper, onion, and crushed red pepper flakes get folded into a beer-spiked batter that fries up with a crunchy shell and a steamy, spicy center.

The beer does double duty here. It adds a subtle malty flavor and the carbonation creates tiny air pockets in the batter that make the finished hush puppies lighter and crispier than a milk or water version would be. Stir the batter just until moistened. Overmixing develops gluten, and gluten turns hush puppies tough and chewy instead of tender.

Drain the canned tomatoes well before chopping and adding them. Excess tomato juice thins the batter and makes the hush puppies blow apart in the oil instead of holding their shape. You want the tomato flavor and the little pockets of softness inside, but not the liquid.

Fry only a few at a time. Crowding the oil drops the temperature, and low-temp frying means greasy, pale hush puppies that soak up oil like sponges.

Pro Tips

• Keep the oil at 375°F (190°C). Use a thermometer. Too hot and the outside burns before the inside cooks. Too cool and they absorb oil.
• Drop by level tablespoonfuls for uniform size. Uneven portions cook at different rates.
• Turn them once. Constant flipping prevents even browning. Let the first side set and turn golden before rotating.
• Drain on a wire rack, not paper towels. A rack lets air circulate and keeps the bottoms from getting soggy.

Variations

• Jalapeno cheddar: Fold in diced jalapeno and shredded sharp cheddar for a Tex-Mex spin.
• Cajun style: Add a teaspoon of Cajun seasoning and a dash of hot sauce to the batter for a Louisiana-inspired version.