Kale hush puppies with lemon aïoli
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 handfuls of de-stalked curly kaleleaves finely chopped
- 1 egg
- 250ml buttermilk
- 200g polenta
- 80g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- for frying oil
AIOLI
- 1 egg
- 1 lemonzested and juiced
- 1 clove garlic
- 250ml olive oil
Nutrition: per serving
- kcal621
- fat48.1g
- saturates7.1g
- carbs38.4g
- fibre1g
- protein8g
- salt0.7g
Method
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.
