Broccoli crispy American Hush puppies


  • 150g (1 cup) fine stone-ground yellow cornmeal
  • 75g (½ cup) plain flour
  • 1 tsp sea salt flakes
  • 1 tsp white sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda (baking soda)
  • 1 cup shaved fresh corn kernels (2-3 corn cobs)
  • 4 green onions, finely chopped, plus extra to serve
  • 100 gr grated broccoli
  • 1 large egg
  • 1 cup buttermilk
  • 1 Litre vegetable oil, for frying (or light olive oil)
  • Can of spray oil
  • Aioli and extra chopped spring onions, to serve



  1. In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, baking soda, broccoli, corn and green onion.
  2. In a separate bowl, whisk the egg with the buttermilk.
  3. Mix the buttermilk mixture into the dry ingredients. The dough should be thick enough to drop from a spoon slowly but easily.
  4. In a deep, 28cm frypan, heat oil for deep-frying. The hot oil should be about 3 inches deep, or deep enough for the hush puppies to float.
  5. Carefully drop the dough by heaped desert spoonfuls into the hot oil and fry, turning, until golden brown.
  6. Remove the hush puppies to paper towels to drain and keep warm while frying the rest.
  7. Serve with a small pot of aioli and scattered with extra green onions.


To get the batter to drop from the spoon more easily, lightly coat it with a spray cooking oil. Test the oil with a little bit of the dough to see if hot enough

Perfect to serve with grilled one-minute steak

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