Jalapeño, Onion & Cheddar Hushpuppies

13 Ingredients

Number of servings

20

150grams fine polenta
4 large spring onions, trimmed and finely chopped
1 cup buttermilk
1 egg
1L sunflower oil (for frying)
75grams self-raising flour
1teaspoons baking powder
1teaspoons caster sugar
1/2teaspoons cayenne pepper
1/2teaspoons salt
1teaspoons freshly ground black pepper
60grams strong Cheddar cheese, finely grated
1 large jalapeño, finely chopped

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These bite-sized treats are made with deep-fried cornbread batter, enhanced with spicy jalapeños and salty cheese.

Method

Step 1 of 4

Sift the polenta, flour, baking powder, sugar, cayenne pepper, and salt into a large bowl and season well with black pepper. Add the cheese, jalapeño, and spring onions and mix well to combine.

Step 2 of 4

Whisk together the buttermilk and egg in a jug. Make a well in the centre of the dry ingredients and whisk in the buttermilk to form a thick batter. Leave to rest for 10 minutes.

Step 3 of 4

In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 190ºC, as shown in the technique. Using slightly greased tablespoon measurer, form small, rounded spoonfuls of the batter and drop them quickly into the hot oil.

Step 4 of 4

Cook for 2-3 minutes, turning occasionally, until they are puffed up and golden brown all over. Remove the cooked hushpuppies from the oil with a metal slotted spoon and drain them on kitchen paper. Serve immediately.