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Hush Puppies   Veg HT HD ACC Cajun Creole 30mins

Makes approx 24    Hot Vegetarian  Vegetables  Starter Appetizer Hors d’oeuvre Accompaniment   Louisiana Nth America North American

Oil for deep frying
150g/+4oz Cornmeal
100g/4oz Plain Flour
1 teasp Baking Powder
Salt and Black Pepper
1 teasp Cayenne Pepper
3 Spring Onions, chopped
½ Green Capsicum (bell pepper), very finely chopped
¼ Onion, very finely chopped
1 Egg
Milk (about 240ml/8fl.oz)


1. Preheat the deep fat fryer to 190C/375F and preheat the oven to low. Place the cornmeal, flour, baking powder, salt, black pepper and cayenne in a large mixing bowl and mix well.

2. Add the onions and peppers to the flour mixture and mix to distribute evenly.

3. Add half the milk and mix, adding more milk to form a stiff batter of dropping consistency i.e. if you take a spoonful and give it a firm shake the mixture will drop from the spoon.

4. Drop tablespoons of the batter into very hot oil and fry for 2-3 minutes until light golden brown on all sides, turning them as they puff up. Only cook a few at a time.

5. Drain on kitchen paper and keep warm in the oven whilst you cook the remainder

Traditionally served with fried catfish but can be served as a starter or as a side to any main course.


More Hors d'oeuvre Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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What's in Season  |  Growing Vegetables

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