For deep-frying:vegetable oil340 gm(2 cups) masa harina (see note)75 gm(½ cup) plain flour1 tbspcaster sugar1 tbspbaking powder4spring onions, thinly sliced375 ml(1½ cups) well-shaken buttermilk2large eggs, lightly beaten2 tbspSouthern-style hot sauceMaple butter250 gmsalted butter, softened45 mlmaple syrup1 tspsea salt flakes
For maple butter, beat ingredients in a bowl to combine and refrigerate until required. Bring to room temperature before using. Maple butter will keep refrigerated for a week.
Heat oil in a deep-fryer to 180C. Combine dry ingredients, spring onions and 1 tsp sea salt in a large bowl, add wet ingredients and stir until smooth and well combined. Using 2 dessertspoons, scoop out spoonfuls of mixture and carefully transfer to hot oil, using one spoon to push the mixture off the other. Cook in batches, turning occasionally, until puffed, golden and cooked through (3-4 minutes). Drain on paper towels, season to taste and serve hot with maple butter.
Note Masa harina is available at Latin American
grocers and select delicatessens. Polenta ground very finely in a
blender also works.