Hush-puppies

The Hang Fire girls’ hush puppies

These tasty bites from the Deep South are a bit like savoury doughnuts

By , 30 May 2019

(3 votes)

The Hang Fire girls’ hush puppies
  • Prep: 30 Mins
    Cook: 15 Mins

  • Serves: 6

Nutritional Info
Each 176g serving contains
  • Energy

    1760KJ

    421KCAL

    21%
  • Fat

    16.4g

    med

    23%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    2.1g

    low

    2%
  • Salt

    0.83g

    med

    14%
of your reference intake.
Typical energy values per 100g: 1000kJ/239kcal.
Ingredients
  • 250g fine polenta or fine cornmeal
  • 150g self-raising flour
  • ½tsp bicarbonate of soda
  • 2tsp onion powder
  • 2tsp garlic powder
  • 1tsp freshly ground black pepper
  • 330ml brown beer
  • 120g frozen sweetcorn
  • 3 spring onions, finely sliced
  • 120g mature cheddar cheese, grated
  • Vegetable oil, for frying
Method
  • In a large bowl, combine the polenta or cornmeal, flour, bicarbonate of soda, salt, onion powder, garlic powder and black pepper. Use a whisk or balloon whisk to mix the ingredients together until well combined. Add half of the beer, mixing thoroughly to form a stiff batter, then pour in the remaining half, making sure all of the flour is combined. Add the corn, spring onions and grated cheese. Set aside.

  • Heat the oil in a large, deep pan and set over a high heat until the oil reaches 175C, or a small amount of batter dropped into the pan turns crisp and golden.

  • Using two tablespoons, scoop an even amount of batter into one spoon then use the push to push it into the hot oil. Fry the hush puppies for 3-4 mins in small batches until they bob on the surface of the oil and are golden brown all over. Use a slotted spoon to remove them and leave them to drain on a plate lined with kitchen towel. Serve immediately.