Читать книгу Air Frying with Instant Pot - Williams Sonoma - Страница 22

28 SNACKS & SIDES

1 cup (4½ oz/130 g) cornmeal

¾ cup (3 oz/90 g) all-purpose

flour

1 tablespoon sugar

1½ teaspoons baking powder

Kosher salt

Pinch of cayenne pepper

(optional)

1 cup (240 ml) full-fat

buttermilk or ¾ cup (180 ml)

low-fat buttermilk

1 large egg

1 green onion, white parts

and pale green parts, finely

chopped

½ cup (3 oz/90 g) fresh corn

kernels (from about 1 ear) or

frozen corn kernels

In a medium bowl, whisk together the cornmeal, flour, sugar, baking

powder, 1½ teaspoons salt, and the cayenne (if using). In a small bowl

or glass measuring cup, whisk together the buttermilk, egg, and green

onion. Add the buttermilk mixture to the cornmeal mixture and stir with

a rubber spatula until combined. Fold in the corn.

Line the Instant Pot® air fryer basket with an air fryer liner or parchment

paper cut to fit. Working in batches, use a small ice cream scoop about

1½ inches (4 cm) in diameter or a tablespoon measure to drop the batter

onto the liner or parchment, leaving about ½ inch (12 mm) between the

rounds. Coat them generously with canola oil spray. Insert the basket

into the pot and attach the air fryer lid. Press the Air Fry button and set

the cook time for 9 minutes at 400°F (200°C), then press Start. Coat the

rounds again with oil when prompted to flip, but don’t flip them.

When the cooking time is up, use tongs to carefully transfer the hush

puppies to a plate. Repeat to cook the remaining batches, then serve.

These bite-size treats made from cornmeal batter are right at home alongside your favorite

fried seafood. They’re best eaten fresh from the fryer, so prepare these last on your menu—

you can mix the batter a few hours ahead and refrigerate until ready to use.

Hush Puppies

MAKES ABOUT 18