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For the Mayonnaise:

  • Black pepper, crushed 1 g
  • Chipotle powder 3 g
  • Water 15 ml

For the Hush Puppies:

  • All purpose flour 130 g
  • Corn meal 120 g
  • Baking powder 6 g
  • Garlic, powder 5 g
  • Sugar, white 30 g
  • Milk, full fat 120 ml
  • Vinegar, white 5 ml
  • Chicken eggs 2 Each
  • Onion, finely chopped 25 g
  • Okra, fresh, cleaned and sliced 120 g
  • Butter, unsalted softened 40 g
  1. For the Mayonnaise:

    • Whisk together all ingredients, serve in a bowl or squeeze bottle for plating.
  2. For the Hush Puppies:

    • Preheat a deep-frying machine to 180°C.
    • In a medium bowl, whisk together flour, corn meal, baking powder, garlic powder, sugar and Knorr Chicken Powder.
    • In another bowl, add milk, white vinegar and allow it to sit at room temperature for 10 minutes before adding the eggs. Whisk together until well combined.
    • Make a well in the middle of the dry ingredients and add the wet ingredients. Combine with a rubber spatula until ¾’s mixed, then add okra and butter and continue to fully combine. Do not over mix.
    • Drop ‘teaspoon’ sized of batter into the preheated oil and allow them to become a rich golden brown, making sure to rotate them occasional to ensure even browning. This should take 5 to 7 minutes.
    • Remove and serve hot with Smokey BBQ Mayo.