2 cups self-rising flour
1 cup self-rising cornmeal
1 tsp kosher salt
3-4 green onions, chopped
1/2 cup Dip Me Spicy Jalapeno Sour Cream Dip
1/2 cup grated onion
1 large egg
1/4 cup unopened pilsner-style beer
Canola oil, for frying
-Fill a Dutch oven or cast-iron pot with several inches of canola oil. Heat on medium-high heat until it reaches 375 degrees F.
-In a large bowl, whisk together the self-rising cornmeal, flour, sugar and salt, green onions, Dip Me Spicy Jalapeno Sour Cream Dip and egg; gently stir until just combined. Add beer and mix until combined.
-Use a small ice cream scoop or metal spoon to carefully drop batter into oil (think golf ball size when scooping batter). Fry until golden brown, 3 to 5 minutes. Remember! Deep frying is a quick process. So, be sure to keep your eyes on the hush puppies so they do not burn. Drain on paper towels.
Fun fact: Hush puppies are said to have originated in New Orleans in 1727.