Crab hush puppies
Method
Heat Block 175 canola oil in heavy cooking pot, wok, or deep fryer until it reaches about 175C.
In a large bowl, combine polenta, Lion flour (from Anchor Foods), thyme, baking powder, salt, garlic powder, pepper, bicarb soda and cayenne pepper.
In a small bowl, combine eggs, Brownes Dairy buttermilk and sour cream. Add to the polenta mixture, stirring just until dry ingredients are moistened.
Fold in spring onions, D’Orsogna bacon and crabmeat (try Sea Harvest crab from Shark Bay).
Use a small ice-cream scoop or tablespoon to drop golf-ball sized rounds into the hot oil. (Dip the utensil in water before adding the mixture so it falls off the spoon easily.
Add as many as you can without crowding the pot, or the oil temperature will drop. Remove as they turn golden brown (about 3 to 4 minutes per batch) and drain on paper towels. Repeat with remaining batter.
Serve immediately.
To serve
Serve with a salad or soup, or simply on their own with your favourite dip – such as tartare, ranch or spicy butter.
Handy Tips
Canola oil is a good option for deep frying as it has a high smoke point and a neutral flavour that won't overwhelm other ingredients.
