Hush puppies

hush puppies

Serves 25–30

  • 300 g fine cornmeal or polenta

  • 100 g self-raising flour

  • 330 ml beer

  • 100 g fresh or frozen sweetcorn

  • 4 spring onions, trimmed or finely sliced

  • 120 g Cheddar cheese, freshly and finely grated

  • sea salt

  • freshly ground black pepper

  • 1 litre vegetable oil

  • smoked paprika

Put the cornmeal and flour into a bowl, add your beer, and leave to sit for a few minutes. Add the corn, sliced spring onions, grated cheese and a pinch of salt and pepper and use a fork or a spoon to mix it up really well. Once your batter is ready, pour your vegetable oil into a large sturdy pan and put it on a high heat. Please make sure you don't move the pan about and that no one is running around the kitchen while you're doing this, as hot oil can burn quite badly.



You want the oil to reach about 180ºC, so if you don't have a thermometer get a small piece of potato and drop it into the pan. When it turns crisp and golden and rises to the top, the oil is ready to go. Get a tablespoonful of mix and carefully drop it into the hot oil. In Georgia they roll their batter into round balls, but I say just let it drop off the spoon: a bit scruffy and rustic feels right to me. You'll need to cook them in batches.



Keep your eye on them and let them fry for about 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Sprinkle over a tiny bit of sea salt and a hit of paprika to finish them off, and serve right away, either on their own or as they do at roadside restaurants, as part of a meal with the amazing pork and slaw. Naughty but nice!



Wine suggestion:

French dry rosé from the Languedoc, or a cold beer



Find out more about Jamie's American Road Trip tv show and Jamie's America Book

Nutritional Information

Hush puppies

US-style savoury doughnuts

0 foodies cooked this
These cheesy, beer-battered hush puppies are a great little treat now and then, and great party food
Serves 25–30
30m
Not too tricky
Method

Hush puppies are little savoury doughnuts and I think they're quite cool. I was told their name comes from the time of the Great Depression, when loads of people were going hungry. When they did get a bit of food, their hungry dogs would hang around whining, so they'd throw these little buns to them to keep them quiet. That might be an old wives' tale, but if it is, I don't care because I like the story. OK, they're not the healthiest things on the planet, but every now and then . . . they're not going to hurt you.

Put the cornmeal and flour into a bowl, add your beer, and leave to sit for a few minutes. Add the corn, sliced spring onions, grated cheese and a pinch of salt and pepper and use a fork or a spoon to mix it up really well. Once your batter is ready, pour your vegetable oil into a large sturdy pan and put it on a high heat. Please make sure you don't move the pan about and that no one is running around the kitchen while you're doing this, as hot oil can burn quite badly.

You want the oil to reach about 180ºC, so if you don't have a thermometer get a small piece of potato and drop it into the pan. When it turns crisp and golden and rises to the top, the oil is ready to go. Get a tablespoonful of mix and carefully drop it into the hot oil. In Georgia they roll their batter into round balls, but I say just let it drop off the spoon: a bit scruffy and rustic feels right to me. You'll need to cook them in batches.

Keep your eye on them and let them fry for about 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Sprinkle over a tiny bit of sea salt and a hit of paprika to finish them off, and serve right away, either on their own or as they do at roadside restaurants, as part of a meal with the amazing pork and slaw. Naughty but nice!

Wine suggestion:
French dry rosé from the Languedoc, or a cold beer

Find out more about Jamie's American Road Trip tv show and Jamie's America Book

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 246 12%
  • Carbs 9.5g 4%
  • Sugar 0.3g 0%
  • Fat 4.0g 6%
  • Saturates 3.0g 15%
  • Protein 2.4g 5%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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