These moreish nibbles are known as hushpuppies in the US.
Ingredients
| 1 cup | Fine polenta (Main) |
| 1 cup | Cornmeal flour, or standard flour |
| 2 tsp | Baking powder |
| 2 tsp | Salt |
| ½ tsp | Freshly ground black pepper |
| ½ cup | Buttermilk |
| 50 g | Butter, melted |
| 2 Tbsp | Hot sauce, I use Culleys green chile |
| 1 | Corn cob (Main) |
| 2 | Spring onions, chopped |
| 2 handfuls | Fresh mixed herbs, e.g chervil and basil, chopped |
Directions
- Into a mixing bowl, sift the ground polenta (cornmeal) with the yellow cornmeal flour (or use regular flour), baking powder, salt, and freshly ground black pepper.
- In a separate bowl, whisk the buttermilk with the melted butter and hot sauce.
- Coarsely grate the kernels from the corn cob into the buttermilk.
- Add the wet to the dry ingredients and mix together to form a coarse batter.
- Fold in the spring onions and chopped herbs.
- Chill batter for a while.
- Fry small spoonfuls of batter until golden, drain and season with flaky sea salt.
- Serve with fresh lemon wedges and extra hot sauce.