Hush Puppies

Golden nuggets with a crunchy crust and a soft heart smelling of warm corn. The onion adds a sweet note that perfectly balances the saltiness of the fry.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 408
• Protein: 10 g
• Carbs: 60 g
• Fat: 15 g

Ingredients

• 150 g Corn flour ( sifted )
• 100 g Wheat flour ( all-purpose )
• 1 tbsp White sugar
• 1 tsp Baking powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Egg ( whole )
• 150 ml Whole milk
• 1 tbsp Lime juice ( freshly squeezed )
• 1 piece Onion ( very finely minced )
• 500 ml Peanut oil ( for frying )
• 150 ml Buttermilk ( at room temperature )

Instructions

1. Dry mix preparation

   In a large bowl, mix the cornmeal, wheat flour, sugar, baking powder, salt, and pepper. The goal is to have an even distribution of powders before adding any moisture.

2. Liquid mix preparation

   Whisk the egg with the whole milk and lime juice. Stir in the very finely minced onion. The citrus will slightly curdle the milk, mimicking the texture of traditional buttermilk.

3. Combining

   Pour the liquids over the dry ingredients. Mix with a spatula just until the flour disappears. If you overwork the batter, it will become elastic and your hush puppies will be tough.

4. Frying

   Heat the peanut oil to 180°C. Form small balls using two spoons and drop them into the oil. When they are deep brown and floating, drain them on paper towels.

Chef's tips

• Do not overwork the batter, or the balls will be as hard as rock.
• Oil must be at 180°C; if it's too cold, they soak up the grease, if too hot, the center stays raw.

Storage

Consume immediately. Fried food doesn't wait, it loses its crispness.