Corn-Barb Hush Puppies

• 1/2 cup diced rhubarb (about 1 medium stalk)
• 1/2 cup fresh corn kernels
• 2 tablespoons sugar
• 3/4 cup 3 tablespoons whole grain yellow cornmeal (I use Arrowhead Mills)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 11/2 teaspoons baking powder
• 1/2 teaspoon ground mustard seed
• 1/2 cup buttermilk
• 1 egg white, beaten until soft peaks form
• canola oil for frying
• pure maple syrup (I like Grade B) for dipping

1. In a 4-quart saucepan, pour at least 2" of canola oil and set to heat over high.rnIn a small bowl, toss together the diced rhubarb, corn kernels and sugar. Let sit while you make the rest of the batter.
2. In a medium mixing bowl, whisk together the cornmeal, salt, soda, baking powder, and ground mustard. Stir in the buttermilk until well combined and then add the rhubarb-corn kernel mixture, again stirring gently until well combined.rnGently(!) fold in the soft-peak egg white until incorporated but don't overmix.
3. When your oil is hot -at least 340 degrees- use a teaspoon to carefully drop small mounds of batter into the pan. Fry until golden (you might want to flip each hush puppy once) and then remove with a slotted spoon and drain on paper towels.rnServe warm with maple syrup!

rhubarb, fresh corn kernels, sugar, whole grain yellow cornmeal, salt, baking soda, baking powder, ground mustard seed, buttermilk, egg, canola oil, maple syrup

Taken from food52.com/recipes/18424-corn-barb-hush-puppies (may not work)