Beer and Tomato Hush Puppies

A fried corn cake with onion, bell pepper, and tomato in the batter.

• Ready In: 14 mins
• Serves: 4-8
• Yields: 40 hush puppies

Ingredients

• 1 1⁄2 cups  self-rising cornmeal
• 1⁄4 cup self-rising flour
• 1⁄8 teaspoon salt
• 2  onions, finely chopped
• 1  medium green bell pepper, finely chopped
• 1  tomatoes, finely chopped
• 1  large egg, lightly beaten
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄8 teaspoon  hot sauce
• 1⁄2 cup beer
•  vegetable oil

Directions

1. Combine the first 3 ingredients in large bowl; stir well.
2. Add onion, pepper, and tomato. Stir in the egg, Worcestershire sauce, hot sauce, and beer; stir well.
3. Pour oil to the depth of 2 inches in a heavy skillet. Heat oil to 375°F.
4. Carefully drop the batter by rounded teaspoonful into hot oil.
5. Fry the hush puppies a few at a time for 1 to 2 minutes or until golden, turning once. Drain well on paper towels.