Hushpuppy egg ball

Name: Hushpuppy egg ball
Ingredients: 250 ml Buttermilk; 2 Madras curry; 1 Sugar; 125 g Flour; 125 g Cornmeal; 1 Egg (M); 100 g grated cheddar cheese; 1 Baking soda; Quail egg; Sweet potato cream; Alpine ham

Crispy hushpuppies with soft quail egg, sweet potato cream, and raw ham: a surprising mix of America and Groningen.

Bites, finger food, amuses... give it a name. One thing is certain: this is how you start dinner in style.

Ingredients

250mlButtermilk

2Madras curry

1Sugar

125gFlour

125gCornmeal

1Egg (M)

100ggrated cheddar cheese

1Baking soda

Quail egg

Sweet potato cream

Alpine ham

Preparation

Mix the cornmeal, flour, baking soda, curry madras, and sugar in a bowl.
Add the buttermilk and egg and knead into a cohesive dough.
Knead the grated cheddar into the dough.
Wrap the dough in foil and let it rest briefly in the fridge.
Meanwhile, boil the quail eggs.
Roll out the dough between two sheets of foil into a thin sheet and cut out circles.
Wrap each dough circle around a quail egg and form into a nicely closed ball.
Fry the hushpuppies in oil at 180°C.
Spoon a little sweet potato cream on top and garnish with half a slice of Alpenschinken.