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This crunchy, savory bite is a delicious dockside starter.

Mena and Henry Morgan, Fairhope, Alabama
Recipe by Southern Living June 2015

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.

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  • Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.

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