“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
1cupplain unsweetened soy milk or other nondairy milk,at room temperature
1teaspoonwhite vinegar
2teaspoonsground flaxseed meal
1cupcornmeal
1cupunbleached all-purpose flour
1/2teaspoonbaking soda
1teaspoonsalt
2tablespoonsgrapeseed, canola, or safflower oil, plus 1 quart for frying
4green onions,minced
1jalapeño pepper,seeded and minced
Cinnamon-Honee Butter:
1cupplain unsweetened soy milk or other nondairy milk,at room temperature
3/4cupvegan butter at room temperature
2tablespoonsBee Free Honee or other vegan liquid sweetener
1teaspoonground cinnamon
1/8teaspoonsea 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.