• 2 handfuls of de-stalked curly kale, leaves finely chopped
  • 1 egg
  • 250ml buttermilk
  • 200g polenta
  • 80g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • for frying oil


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


  • 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.


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