Hush Puppy Onion Rings, Smoked Maple Carrot Tahini

Name: Hush Puppy Onion Rings, Smoked Maple Carrot Tahini
Yield: 10
Ingredients: 100.0g Carrots, peeled; 100.0g Wood chips; 20.0ml Maple syrup; 50.0g Tahini; 300.0g HELLMANN'S Real Aioli Gluten Free 2.35kg; 800.0g Onions, peeled; 100.0g Polenta (corn meal); 150.0ml Milk; 3.0x Eggs; 10.0g Sugar; 100.0g Self raising flour

Hush Puppy Onion Rings, Smoked Maple Carrot Tahini – Recipe

This recipe is all about thick-cut onion rings dipped in what's typically a corn dog batter, then deep fried to golden perfection. The smoked maple carrot tahini provides the perfect mix of sweetness and acidity to complete this dish.

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What you need

Carrots, peeled 100.0 g
Wood chips 100.0 g
Maple syrup 20.0 ml
Tahini 50.0 g
HELLMANN'S Real Aioli Gluten Free 2.35kg 300.0 g
HELLMANN'S Real Aioli Gluten Free 2.35kg
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Onions, peeled 800.0 g
Polenta (corn meal) 100.0 g
Milk 150.0 ml
Eggs 3.0 x
Sugar 10.0 g
Self raising flour 100.0 g

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Casual Dining

Vegetables

Snacks & Sides

Starters

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Smoked Carrots
- Steam the carrots until tender. Set aside.
- In a large pot, heat wood chips until smoking. Turn off the heat, place the carrots in a basket, and cover.
- Lightly smoke the carrots for 5 minutes.
Tahini
- Add smoked carrots, maple syrup, tahini, and HELLMANN'S Real Aioli to a food processor.
- Blitz until smooth. Refrigerate.
Hush Puppies
- Slice onions into thick rings.
- Combine polenta, milk, eggs, and sugar. Whisk until the consistency of batter.
- Dust the onion rings in flour, then dip in the batter.
- Deep fry at 180°C until golden.
- Serving suggestion: Pile the onion rings on a platter with the carrot tahini dipping sauce on the side.