Beer Battered Hushpuppies

2 Cups of yellow or white cornmeal
2 teaspoons of baking powder
pinch of cayenne pepper
1 teaspoon of salt
2 large eggs
2 green onions, finely chopped
1 to 2 tablespoons of finely minced jalapeño peppers
Canola oil to cover
1 cup of AMB beer, we used Hop Rain Drop, but encourage you to try out different styles

In a large cast-iron or dutch oven, heat the canola oil until it reaches 375 degrees.
In one bowl combine the cornmeal, baking powder, cayenne, and salt.
In another bowl, combine the beer, eggs, green onions, and jalapeño peppers.
Next, fold the wet ingredients into the dry ingredients using as few strokes as possible. The mixture should resemble wet sand. If needed add more beer.
Line a plate with paper towels to set hushpuppies on after you pull them from the hot oil.
Round your hushpuppy mixture using a small cookie scoop, a teaspoon, or by hand before dropping the mixture into the hot oil.
Fry in batches of 5 to 6 for about 3 to 5 minutes.
Serve and enjoy!

* Best enjoyed with friends! Recipe yields about 15 hushpuppies.