Fill a Dutch oven
or cast-iron pot with a few inches of peanut
or canola oil
and heat on medium-high until it reaches 375 degrees F.
In a large bowl, whisk
together the cornmeal mix, flour, sugar
and salt. Add the creamed corn, yellow corn, sour cream
, onion and egg
; gently stir until just combined. Pour in just-opened beer
and mix until completely incorporated.
Using a metal springform ice cream scoop
to form rounded balls, carefully lower 5 to 6 dollops of batter into the hot oil one at a time (I gently slip the scoop into the oil, then release the batter by squeezing the clamp a few times). Cook, flipping occasionally, until the hush puppies are a deep golden brown, approximately 3 minutes. Remove with a slotted spoon or spider, dripping excess oil back into the pot, and place on a paper towel-lined sheet pan
Continue with the remaining batter
, returning the oil to 375 degrees F in between batches. Serve the hush puppies immediately. Keep warm in a low oven, if necessary.