EatSmarter exclusive recipe

Jamaican Hush Puppieswith Ginger and Tomato Chutney

Jamaican Hush Puppies - Jamaican Hush Puppies - Whether as finger food or an appetizer for a picnic, these corn cakes taste fiery and delicious
Jamaican Hush Puppies - Whether as finger food or an appetizer for a picnic, these corn cakes taste fiery and delicious

(0)

Calories:259 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-fat
Vegetarian
Superfood
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories259 kcal(13%)
Protein8 g(16%)
Fat8 g(10%)
Carbohydrates35 g(13%)
Added Sugar8 g(9%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For pieces

11 ouncesCorn (Drained, canned)
2Egg
3 ouncesPastry flour
3 ouncesWhole-wheat flour
1 teaspoonBaking powder
¾ cupsMilk (low-fat)
Salt
Pepper
14 ouncesCanned tomatoes (Drained)
1 pieceGinger root (About 40 g)
1 bunchScallions
2 ouncesCane sugar
2dried Chile pepper
2 tablespoonsWhite vinegar
2 sprigsMint
3 sprigsParsley
3 tablespoonsVegetable oil
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Kitchen Utensils

2 Skillets, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Ladle, 1 Large knife

Directions

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1 Drain corn well in a colander.
2 Mix together eggs, flour, baking powder and milk until smooth. Mix corn into the batter, season with salt and pepper and let rest for about 15 minutes.
3 Meanwhile use a hand blender to blend tomatoes or crush canned tomatoes.
4 Peel and finely chop ginger. Clean, wash and slice green onions.
5 Sprinkle sugar in a heavy-bottomed pan and heat over medium heat until it melts and turns light brown (caramel-colored).
6 Add ginger, green onions and crumbled chile peppers into the mixture. Immediately stir in white vinegar.  Remove from heat.
7 In a pan, simmer tomatoes for 10 minutes at low to medium heat. Season and set aside with salt and pepper. Wash mint and parsley, shake dry and pluck leaves, then chop and mix herbs into the  batter.
8 Heat oil in a large pan. Pour 1 1/2 tablespoon portions of batter into the pan and cook for 2-3 minutes on each side. Serve the corn cakes with tomato chutney on the side.
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