Hushpuppies - Cornmeal Fritters
Cajun cornmeal fritters with a touch of spice, a little like a savory corn donut. Serve with Cajun and Creole food like fried chicken or jambalaya or blackened fish or gumbo. For a variation stuff each hushpuppie with a queen cooked prawn just before frying - yum.
Preparation time: 10 minutes Quantity: Makes 12 - 15 Cooking time: 5 minutes or so
Ingredients
200g cornmeal (or Polenta)
50g self raising flour
30g cornflour
15g baking powder
1 teaspoon Cajun spice
1/4 teaspoon chilli powder
1/2 teaspoon salt
2 eggs
1 garlic - crushed
1/2 onion - grated
180 ml any milk
20g butter
oil to fry
Method
- Sift the flour, cornmeal, cornflour and spices together - add any courser bits from the sieve to the mix
- Mix in the eggs, garlic and onion
- Meanwhile bring the milk and butter to the boil
- Cool slightly and then whisk in to the cornmeal mix to form a smooth, thick batter
- Meanwhile heat up an inch or so of oil or heat up the deep frier (medium hot)
- Place tablespoon full’s straight in to a fryer
- Fry till golden brown all over, agitating and turning while cooking
- Drain and serve