Onion hush puppies

Onion hush puppies

By
From
Encyclopedia of Food and Cookery
Makes
20

American fishermen cooked these curiously named buns at their fish fries. Legend says they threw the fatty bits to the dogs, at the same time shouting, ‘Hush puppy’. Serve hot and buttered on their own or to accompany fish chowder, shellfish or baked whole fish.

Ingredients

Quantity Ingredient
225g white polenta
35g plain flour
3 teaspoons baking powder
1/2 teaspoon salt
pinch cayenne
190g buttermilk
or 190ml fresh milk, soured with 1 tablespoon vinegar
2 large eggs, lightly beaten
65g onion, grated
1 garlic clove, crushed
oil, for deep-frying
butter, to serve

Method

  1. Combine polenta, flour, baking powder, salt and cayenne. In separate bowl beat together buttermilk, eggs, onion and garlic. Stir into cornmeal mixture and allow to stand for 15 minutes.
  2. Heat 8 cm oil in a deep-fryer and fry tablespoons of batter, 4–6 at a time, for 3 minutes or until golden brown. Drain on crumpled paper towels and eat while still piping hot, spread with softened butter.
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