Hush Puppies

Ingredients (serves 8)

• 120g (2/3 cup) polenta (cornmeal)
• 50g (1/3 cup) plain flour
• 1 tbs cornflour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 green shallots, ends trimmed, finely chopped
• 1 egg, lightly whisked
• 80ml (1/3 cup) buttermilk
• Vegetable oil, to deep-fry

Method

1. Combine the polenta, flour, cornflour, baking powder, salt and shallot in a medium bowl. Add the egg and buttermilk and stir to combine.
2. Add enough oil to a medium saucepan to reach a depth of 6cm. Heat to 190°C (when the oil is ready, a cube of bread will turn golden brown in 10 seconds). Carefully place 4 dessert-spoonfuls of dough into the oil. Cook, turning occasionally with a slotted spoon, for 4-5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Reheat the oil and repeat with remaining dough. Serve hot or at room temperature.