Why beer in hush puppy dough makes them crispier
The effervescence and acidity of the beer lighten the dough and limit oil absorption, resulting in a crispier product.
Hush puppies, classic fritters from the southern United States, gain texture with an unexpected ingredient: beer. Beer batter is common in dishes like Baja California-style fish tacos, and in this batter, a ratio of two parts beer to one part corn flour makes all the difference. The result is tender and flavorful bites with a light and crispy texture.
Beer contributes two qualities. The first is the effervescence of fermentation: the carbon dioxide is trapped in the bubbles, which lightens the mixture. The second is acidity. Carbonic acid interferes with gluten formation, resulting in a more tender final product.
This lighter coating doesn't absorb too much oil during frying, and lets the flavor of ingredients like naturally sweet cornmeal shine through.
The type of beer is a matter of taste. A lighter pilsner has a cleaner, less pronounced flavor, while a darker, more robust beer adds a distinctive touch. Those who prefer to avoid alcohol can use sparkling water, which also enhances fried dishes, or ginger ale to give them a spicy kick.
