Chefs' Recipes

Hush puppies with maple butter

Australian Gourmet Traveller recipe for hush puppies with maple butter from Rockwell & Sons in Melbourne.
Hush puppies with maple butter

Hush puppies with maple butter

John Laurie
6 - 8


Maple butter



1.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.
2.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.


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