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Kale hush puppies with lemon aïoli

Name: Kale hush puppies with lemon aïoli
Total time: 1 h 30 min
Ingredients: 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

1 hour 30 minutes
serves 6
Easy

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

Published: January 15, 2015 at 8:48 am

Ingredients

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

AIOLI

egg 1
lemon 1, zested and juiced
garlic 1 clove
olive oil 250ml

Method

Step 1

Simmer the kale in a little water for 4 minutes, then drain through a fine sieve and squeeze it dry. Whisk the egg and butter milk 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 kale and leave the mixture to sit while you make the aioli.
Step 2

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.
Step 3

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.