Niels' hush puppies

This starter recipe is based on one from exec chef Niels Naumann at Hamilton’s modern American eatery, Ember. Niels uses truffles — I’ve used chorizo.

Ingredients

¾ cup	Cornmeal, 125g, fine (Main)
½ cup	Plain flour
1 Tbsp	Baking powder
2 Tbsp	Caster sugar
2	Eggs, small, whisked
1 ¼ cups	Milk
50 g	Chorizo sausages, smoked, peeled and finely diced (Main)
¼ cup	Chopped coriander
¼ cup	Cheddar cheese, grated
1 bottle	Oil, for deep frying

Directions

1. Combine the corn meal, flour, baking powder and caster sugar in one bowl. Combine the eggs and milk in another.
2. Whisk the wet ingredients into the dry until a smooth batter forms. Add the chorizo, coriander, cheese and season to taste with salt. Chill for at least 1 hour. Add a little water if too thick.
3. Heat the oil in a wok or deep small saucepan. Drop small teaspoons of the batter into the oil in batches and fry until golden, about 1-2 minutes. Drain on paper towels.
4. Great served with lemon wedges and/or a garlic aioli.

More American recipes from Jan

• Mini key lime cheesecakes
• Tex-mex lamb enchiladas