Menu
+

Smokey BBQ Mayonnaise:

  • Black pepper, crushed 1.0 g
  • Chipotle powder 3.0 g
  • Water 15.0 ml

Okra Hush Puppies:

  • All purpose flour 130.0 g
  • Cornmeal 120.0 g
  • Baking Powder 6.0 g
  • Garlic, powder 5.0 g
  • Sugar, white 30.0 g
  • Full fat milk 120.0 ml
  • White Vinegar 5.0 ml
  • Eggs 2.0 pc
  • Okra, fresh, cleaned and sliced 120.0 g
  • Butter, unsalted softened 40.0 g
  • Onion, finely chopped 25.0 g
  1. Smokey BBQ Mayonnaise:

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

    • Preheat a deep-frying machine to 180°C.
    • In a medium bowl, whisk together flour, cornmeal, baking powder, garlic powder, sugar and Knorr Aromat Seasoning.
    • 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 three quarters 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 occasionally to ensure even browning. This should take 5 to 7 minutes.
    • Remove and serve hot with Smokey BBQ Mayo.