Hush puppies are little American savoury doughnuts in a polenta batter. Dip these crispy kale snacks into zingy lemon aioli for an easy party snack
Kale Hush Puppies With Lemon Aïoli
Total Time: 1 hour 30 minutes
- curly kale 2 handfuls of de-stalked, leaves finely chopped
- egg 1
- buttermilk 250ml
- polenta 200g
- plain flour 80g
- baking powder 1 tsp
- bicarbonate of soda ½ tsp
- oil for frying
- egg 1
- lemon 1, zested and juiced
- garlic 1 clove
- olive oil 250ml
Simmer the kale in a little water for 4 minutes, then drain through a fine sieve and squeeze it 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 center and gradually whisk everything together. Stir in the kale and leave the mixture to sit while you make the aioli.
Put the egg in a blender cup or jug and whizz with a hand blender. Add the lemon zest, garlic and a splash of juice and then, with the motor running, pour in the oil in a steady stream, pulling the blender upwards slowly to incorporate the oil at the top until you have a thick mayonnaise. Stir in the lemon juice and some seasoning.
Heat a pan filled 1/3 full with oil for frying (or use a wok). Lower tablespoons of the kale mixture into the oil and fry for about 5 minutes, or until they’re 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 aïoli.