Name: Hush puppies with maple butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 - 8
Ingredients: For deep-frying: vegetable oil; 340 gm (2 cups) masa harina (see note); 75 gm (½ cup) plain flour; 1 tbsp caster sugar; 1 tbsp baking powder; 4 spring onions, thinly sliced; 375 ml (1½ cups) well-shaken buttermilk; 2 large eggs, lightly beaten; 2 tbsp Southern-style hot sauce; Maple butter; 250 gm salted butter, softened; 45 ml maple syrup; 1 tsp sea salt flakes

Hush puppies with maple butter

Australian Gourmet Traveller recipe for hush puppies with maple butter from Rockwell & Sons in Melbourne.

Serves 6 - 8

Prep

20M

Cook

15M

Total

35M

Ingredients

For deep-frying: vegetable oil

340 gm (2 cups) masa harina (see note)

75 gm (½ cup) plain flour

1 tbsp caster sugar

1 tbsp baking powder

4 spring onions, thinly sliced

375 ml (1½ cups) well-shaken buttermilk

2 large eggs, lightly beaten

2 tbsp Southern-style hot sauce

Maple butter

250 gm salted butter, softened

45 ml maple syrup

1 tsp sea salt flakes

Method

Main

1.For maple butter, beat ingredients in a bowl to combine and refrigerate until required. Bring to room temperature before using. Maple butter will keep refrigerated for a week.

2.Heat oil in a deep-fryer to 180C. Combine dry ingredients, spring onions and 1 tsp sea salt in a large bowl, add wet ingredients and stir until smooth and well combined. Using 2 dessertspoons, scoop out spoonfuls of mixture and carefully transfer to hot oil, using one spoon to push the mixture off the other. Cook in batches, turning occasionally, until puffed, golden and cooked through (3-4 minutes). Drain on paper towels, season to taste and serve hot with maple butter.