Hush Puppies

Method

1. 1

   Mix the dry ingredients

   Whisk the cornmeal, flour, baking powder, bicarbonate of soda, salt, pepper and sugar in a bowl for 1 minute, until evenly combined.

2. 2

   Combine the wet ingredients

   Beat the egg and buttermilk together for 1 minute, then stir in the grated onion.

3. 3

   Finish the batter

   Fold the wet mixture into the dry mixture for about 30 seconds, just until no dry patches remain. Leave to stand for 10 minutes at room temperature.

4. 4

   Heat the oil

   Warm the oil in a deep, heavy pan over medium heat for 8 to 10 minutes, until it reaches 175°C. Use a thermometer if possible.

5. 5

   Fry the hush puppies

   At 170 to 175°C, carefully drop rounded tablespoons of batter into the oil, leaving room between them. Fry for 3 to 4 minutes, turning once, until deep golden all over and cooked through at the centre.

6. 6

   Drain and serve

   Turn off the heat and transfer the hush puppies to a wire rack or a plate lined with kitchen paper for 2 minutes, until excess oil has drained. Serve hot.

Tips

• Mix only until no dry patches remain; the batter does not need to be smooth.
• Keep the oil between 170 and 175°C while frying, and avoid crowding the pan.
• Use a thermometer to check the oil temperature if possible.

Swaps

• Use finely chopped onion in place of grated onion.
• Use whole milk mixed with a little lemon juice in place of buttermilk.

Storing

Store leftovers in an airtight container in the fridge for up to 2 days, then reheat in a hot oven until crisp.