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Cheesy Beer-Battered Hush Puppies

The savoury wildcard. Crispy cornmeal fritters from the American South — cheesy, beery, studded with sweetcorn and spring onions and finished with smoked paprika. Fried in Wilson's Foods Grapeseed Oil. Serve hot with anything cold.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 30
Course: Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 300 g fine cornmeal or polenta
  • 100 g self-raising flour
  • 330 ml cold lager beer Castle or Black Label work well
  • 100 g fresh or frozen sweetcorn kernels
  • 4 spring onions finely sliced
  • 120 g Cheddar cheese finely grated
  • 1 tsp smoked paprika
  • sea salt and freshly cracked black pepper
  • Wilson's Foods Grapeseed Oil or Canola & Olive Oil Blend for deep frying

Method
 

  1. Put the cornmeal and flour into a large bowl. Pour in the cold beer and leave to sit for 3–4 minutes.
  2. Add the sweetcorn, spring onions, grated Cheddar, smoked paprika and a good pinch of salt and pepper. Mix well with a fork until fully combined. The batter should be thick enough to hold its shape on a spoon.
  3. Pour Wilson's Foods Grapeseed Oil or Canola & Olive Oil Blend into a deep saucepan to a depth of 8cm and heat to 170°C.
  4. Working in batches of 6–8, drop heaped tablespoons of batter into the hot oil. Fry for 2–3 minutes, turning once or twice, until deep golden brown all over. Remove with a slotted spoon and drain on a wire rack.
  5. Dust with extra smoked paprika and serve immediately while hot and crispy.

Notes

Use cold beer straight from the fridge — the temperature contrast with the hot oil creates a crispier crust. Don't skip the smoked paprika — it's what gives these their colour and that hint of smokiness that makes them hard to stop eating. Serve alongside braai chicken, fried fish, or on their own with a cold drink.