Kale Hush Puppies Recipe With Lemon Aïoli Recipe

Kale hush puppies with lemon aïoli

  • 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



  • 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


  • 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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Nutritional Information

  • Kcals 621
  • Fat 48.1g
  • Saturates 7.1g
  • Carbs 38.4g
  • Fibre 1g
  • Protein 8g
  • Salt 0.7g