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Hush Puppies
An American cornbread, usually served to accompany fish dishes
Ingredients
| 175 g | fine cornmeal |
| 1 tbsp | plain flour |
| 1/2 tsp | bicarbonate of soda |
| 1/2 tsp | baking powder |
| 1/2 tsp | salt |
| 25 g | onion, very finely chopped, or grated |
| 3 | spring onion, green part only, finely sliced |
| 1 | egg yolk |
| 240 ml | buttermilk |
| 2 | egg whites |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat a deep fat fryer to about 170°C.
Combine the dry ingredients in a bowl and whisk to blend. Add the onions, egg yolk and buttermilk and stir to combine. The mixture should be of a loose dropping consistency. Add more buttermilk if necessary.
Whisk the egg whites to a soft peak stage and fold into batter.
Drop rounded tablespoons of the mixture into the hot oil and cook until golden brown. They often roll over by themselves but may need to be turned to ensure even cooking.
Remove and drain on kitchen paper and serve while hot.
Combine the dry ingredients in a bowl and whisk to blend. Add the onions, egg yolk and buttermilk and stir to combine. The mixture should be of a loose dropping consistency. Add more buttermilk if necessary.
Whisk the egg whites to a soft peak stage and fold into batter.
Drop rounded tablespoons of the mixture into the hot oil and cook until golden brown. They often roll over by themselves but may need to be turned to ensure even cooking.
Remove and drain on kitchen paper and serve while hot.
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