Crab hushpuppies

Crab hushpuppies | Easy Food
Serves 4
Vegetable oil, for frying
160g polenta
120g plain flour
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
½ tsp bicarbonate of soda
½ tsp cayenne pepper
2 large eggs, beaten
120ml buttermilk
120g sour cream
3 spring onions, finely chopped
4 streaky bacon rashers, cooked and crumbled
400g crabmeat
  1. Heat enough oil in a saucepan over a medium-high heat to come 5cm up the sides.
  2. Combine the polenta, flour, baking powder, salt, garlic powder, bicarbonate of soda and cayenne pepper in a mixing bowl.
  3. In a small bowl, whisk the eggs, buttermilk and sour cream. Stir into the dry ingredients until just combined. Fold in the spring onions, bacon and crabmeat.
  4. Dip a tablespoon into some water, then use it to scoop balls of the polenta mixture. Drop them carefully into the hot oil and fry for 3-4 minutes per side until golden brown. Serve with coleslaw or dipping sauce.

Per Serving
540kcals, 15.5g fat (6.8g saturated), 75.6g carbs, 8.9g sugars, 23.9g protein, 3g fibre, 1.959g sodium

Hushpuppy history
Traditionally served with a fish fry or barbecue, hushpuppies are essentially a dollop of fried cornmeal batter, flavoured with onions and cayenne pepper. One theory as to how they acquired their memorable moniker is that Southern fishermen and Civil War soldiers would fry scraps of basic cornmeal mixture (possibly leftover batter from their own fried dinners) and feed it to their dogs with the command to “hush, puppy.”