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.
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
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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.
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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.
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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.
Nutritional Information
- Kcals 621
- Fat 48.1g
- Saturates 7.1g
- Carbs 38.4g
- Fibre 1g
- Protein 8g
- Salt 0.7g
