Name: Jalapeño Hush Puppies
Ingredients: 1 cup plain unsweetened soy milk or other nondairy milk, (at room temperature); 1 teaspoon white vinegar; 2 teaspoons ground flaxseed meal; 1 cup cornmeal; 1 cup unbleached all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons grapeseed, canola, or safflower oil, plus 1 quart for frying; 4 green onions, (minced); 1 jalapeño pepper, (seeded and minced); 1 cup plain unsweetened soy milk or other nondairy milk, (at room temperature); 3/4 cup vegan butter at room temperature; 2 tablespoons Bee Free Honee or other vegan liquid sweetener; 1 teaspoon ground cinnamon; 1/8 teaspoon sea salt

Shop Ingredients

How this works

Jalapeño Hush Puppies

“Hush puppy” first appeared in print as a reference to gravy, but in the 1900s morphed to refer to the delicious fried cornmeal we all love today.

Course: Snack

Keyword: hush puppies, jalapeno, plant-based

Calories: 616kcal

Author: Jenné Claiborne

Ingredients

1 cup plain unsweetened soy milk or other nondairy milk, at room temperature
1 teaspoon white vinegar
2 teaspoons ground flaxseed meal
1 cup cornmeal
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons grapeseed, canola, or safflower oil, plus 1 quart for frying
4 green onions, minced
1 jalapeño pepper, seeded and minced

Cinnamon-Honee Butter:

1 cup plain unsweetened soy milk or other nondairy milk, at room temperature
3/4 cup vegan butter at room temperature
2 tablespoons Bee Free Honee or other vegan liquid sweetener
1 teaspoon ground cinnamon
1/8 teaspoon sea salt

Instructions

In a small bowl, stir together soy milk and vinegar to make a vegan buttermilk. Set aside to thicken and curdle for 5 minutes.
In another small bowl, stir together flaxseed meal and ¼ cup of water. Set aside to thicken for at least 3 minutes. In a medium bowl, whisk together cornmeal, flour, baking soda and salt.
Pour buttermilk mixture into flaxseed mixture. Add 2 tablespoons oil and whisk to combine. Pour wet mixture into dry and stir well. Fold in green onions and jalapeño.
In a large Dutch oven, heat the quart of oil to 350°. Double-line a large plate with paper towels and keep nearby.
Scoop balls of batter—each one should be about 2 tablespoons’ worth—into the hot oil. Add as many scoops as you can fit in at a time without overcrowding. Gently stir with a wooden spoon. Once balls float to the surface and turn golden color, they are done. Use a slotted spoon to transfer them to prepared plate.
To make Honee Butter, in a medium bowl, beat vegan butter with a hand mixer on medium speed. Add vegan honee, cinnamon and salt. Beat until light and airy. Add more sweetener if desired. Serve at room temperature.

Notes

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine