Ingredients
- 170 g 170g (1 cup) polenta
- 90 g 90g plain flour
- 2 teaspoons 2 teaspoons baking powder
- 310 ml 310ml (1 1/4 cups) buttermilk
- 1 1 egg, lightly whisked
- 100 g 100g (1/2 cup) fresh corn kernels
- 4 4 spring onions (shallots), thinly sliced
- 2 long 2 long fresh red chillies, seeded, finely chopped
- Vegetable oil, for deep-frying
- Chilli sauce, to serve
- Step 1 Combine the polenta, flour, baking powder and a large pinch of salt in a bowl. Add the buttermilk and egg and stir to combine. Stir in the corn, spring onion and chilli.
- Step 3 Season hush puppies with salt. Serve with the chilli sauce.
Preparation
Step 1
Makes
1 egg, lightly whisked
Vegetable oil, for deep-frying
Chilli sauce, to serve
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Combine the polenta, flour, baking powder and a large pinch of salt in a bowl. Add the buttermilk and egg and stir to combine. Stir in the corn, spring onion and chilli.
Add oil to a large saucepan to reach a depth of 4cm. Heat the oil to 160°C over high heat (when the oil is ready, a cube of bread will turn golden brown in 30 seconds). Cook tablespoonfuls of polenta mixture in 3 batches, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and cooked through. Reheat the oil between batches. Transfer to a plate lined with paper towel.
Season hush puppies with salt. Serve with the chilli sauce.
Cook's tip: To remove corn kernels, trim one end of the corncob so it stand flat. Starting halway, cut down the corncob, close to the care, to remove the kernels. Repeat with the other half of the corncob.
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