For Beasts of the Southern Wild: Hushpuppies, which are savory cornmeal doughnuts popular in the South, are said to have received their name because they were thrown to camp dogs to quiet them.
- 1 Deep fryer, or high sided pan for deep frying and a thermometer. Slotted spoon. Paper towel. Fry pan.
- Vegetable oil (for deep frying, about 5 cups)
- 3/4 pound pound wild boar meat diced into small pieces (can substitute pork fillet, skinless chicken thighs or alligator)
- 1 tablespoon olive oil
- 1 15 Ounce can creamed corn
- 2 Eggs, beaten
- 3 Shallots/spring onions, minced
- 1 tablespoon cayenne pepper
- 1 cup self raising flour
- 1 cup cornmeal or polenta
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- Mayonnaise or chilli sauce to serve
- Heat oil to 365 F in a deep fryer, or a high sided pan.
- In another fry pan add the tablespoon of olive oil and saute the pieces of wild boar in batches until it is browned and cooked. Set aside.
- In a large mixing bowl combine all the other ingredients and mix well.
- Add the wild boar meat and stir to blend.
- Use a tablespoon or dessert spoon to portion the batter and drop gently into the hot oil.
- Cook 6-8 of the hush puppies at a time. Cook for around 5 minutes, until golden brown.
- Remove when cooked with the slotted spoon and place on paper towel to drain. Sprinkle with a little extra salt before serving.
- These can be made ahead of time, frozen and then reheated on trays in the oven. Serve with mayonnaise, sour cream, chilli sauce if you like things hot and some chopped spring onions. Makes 24-28 hushpuppies.