The Hang Fire girls’ hush puppies
- 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
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.