Kalettes® ‘Hush Puppies’
If you’re going to have beef, then you have to try these Kalettes® ‘Hush Puppies’. The trick, and there always is a trick when it comes to cooking great food, is to set the oil at the right temperature. Too hot and they’ll go dark on the outside while the insides stay soft. Also, when you’ve cooked them, give them a moment to cool and there’s a lot of steam waiting to escape and hard though it maybe to wait, it’ll make an important difference.
170 per slice
Lunch or breakfast
Ingredients Kalette® ‘Hush Puppies’
- 1 Pack Kalettes®
- 2 Eggs
- 250ml Buttermilk
- 200g Polenta
- 80g Plain flour
- 1tsp Baking Powder
- ½tsp Bicarbonate of Soda
- Oil for frying
- 1 Lemon zested and juiced
- 1 Garlic clove
- 250ml Olive oil
Wash the Kalettes®, separate the leaves and dry thoroughly. Chop the Kalettes® finely into fork-length pieces.
Simmer the Kalettes® in a little salted water for 4 minutes, then drain through a fine sieve and squeeze till dry. Whisk the egg and buttermilk in a jug. Tip the polenta, flour, baking powder and soda and plenty of seasoning into a bowl. Add the buttermilk and egg to the centre and gradually whisk everything together. Stir in the Kalettes and leave the mixture to sit while you make the aioli.
Put the egg in a food processor and blitz. Add the lemon zest, garlic and a splash of juice and then, with the motor running, pour in the oil in a steady stream, shake the processor slowly to incorporate the oil at the top until you have a thick mayonnaise. Stir in the lemon juice and season to taste.
Heat a pan / wok with oil, or use a deep fat fryer – Lower tablespoons of the Kalette® mixture into the oil and fry for about 5 minutes, or until the ‘Hush Puppies’ are puffed and brown. If they sink, make sure they don’t get stuck on the base of the pan. You can fry a few at a time but don’t overcrowd the pan.
Drain on kitchen paper. Serve the hush puppies with the Lemon Aioli.
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