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Hush puppies
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Spicy polenta balls for a fiery appetizer.
Ingredients:
225.00 gm polenta
150.00 gm self-raising flour
15.00 gm creole seasoning
2green onions, finely chopped
2eggs, lightly beaten
1fresh jalapeno chilli, finely chopped (optional)
345.80 gm buttermilk
Vegetable oil, for deep-frying
Fresh jalapeno chilli, sliced, extra, to serve
Fresh flat-leaf parsley leaves, to serve
Instructions:
In a large bowl, mix polenta, flour, and seasoning. Create a well in the center. In a separate large jug, whisk together onion, egg, jalapeño (if using), and buttermilk. Pour the buttermilk mixture into the flour mixture and stir until combined.
Fill a medium saucepan with oil until it reaches 3cm up the side of the pan. Heat over medium-high heat until it reaches 180C. Drop 8 level tablespoons of batter into the oil. Deep-fry, turning occasionally, for 3 minutes or until golden. Place on a tray lined with paper towel to drain. Repeat with the rest of the batter.
Immediately serve the hush puppies topped with extra jalapeno and flat-leaf parsley for added flavor and freshness.