Why recepie famous for?
These fried jalapeño and corn bites are the perfect, spicy snack.
Ingredients
150 g (1 cup) fine stone-ground yellow cornmeal75 g (½ cup) plain flour
1 tsp sea salt flakes
1 tsp white sugar
1 tsp baking powder
½ tsp bicarbonate soda (baking soda)
1 cup shaved fresh corn kernels (2-3 corn cobs)
4 green onions, finely chopped, plus extra to serve
4 slices of pickled jalapeños, finely chopped, optional
1 large egg
1 cup buttermilk
1 Litre vegetable oil, for frying (or light olive oil)
Can of spray oil
Aioli and extra chopped spring onions, to serve
Instructions
In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, baking soda, jalapeño, corn and green onion.In a separate bowl, whisk the egg with the buttermilk.
Mix the buttermilk mixture into the dry ingredients. The dough should be thick enough to drop from a spoon slowly but easily.
In a deep, 28cm frypan, heat oil for deep-frying. The hot oil should be about 3 inches deep, or deep enough for the hush puppies to float.
Carefully drop the dough by heaped desertspoonfuls into the hot oil and fry, turning, until golden brown.
Remove the hush puppies to paper towels to drain and keep warm while frying the rest.
Serve with a small pot of aioli and scattered with extra green onions.
TIPS
To get the batter to drop from the spoon more easily, lightly coat it with a spray cooking oil. Test the oil with a little bit of the dough to see if hot enough
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