HUSH PUPPIES

 

Love these sweet corn balls of delight, I always have to make twice as many as we need as they are so moorish and I keep going back for another and another...

 

(makes approx 10)

 

INGREDEINTS

120g cornmeal fine ground

30g plain flour

1 tsp onion powder

100-200ml full fat milk

1 pinch bicarbonate soda

1 pinch salt

1 tsp sugar

100g sweetcorn off the cob

1 egg beaten

 Oil for frying

 

 

Place all the dry ingredients in a large bowl.  Mix 100ml of the milk with the betean egg and add to the dry ingredients, mix in the sweetcorn.  You want a medium thick batter consistency that you can still form a rough ball shape with a spoon, but only just holds its shape.  The stiffer the batter the dryer the hush puppies, so wetter is better. 

 

Bring your frying oil up to 190 degrees and fry the hush puppies until medium golden brown, drain on kitchen paper and serve warm with a remoulade dip.

 

I beleive these originated in the deep south and so I read somewhere their nick name came about from throwing them to puppy dogs to keep them quite, hence Hush Puppies.