Southern Hush Puppies
This southern ‘soul food’ staple has a vegan twist to reduce the need for dairy milk and eggs, hence making it more kidney-friendly. The result is a delicious and satisfying version of the traditional recipe.
Makes
Serving size
Ingredients
1 tablespoon flax seed, ground
⅔ cup oat milk, unsweetened, unflavored or nut milk
1 ¼ cups cornmeal
½ cup flour, unbleached
½ teaspoon black pepper, freshly ground
2 teaspoons baking powder
1 teaspoon sugar
½ cup frozen corn, or more for a fresher taste
4 medium (60g) scallions
1 (13g) jalapeno pepper, seeds removed, diced
½ cup olive oil
1 teaspoon sea salt (optional)
Instructions
- Whisk together the ground flax seeds and oat milk, in a large bowl. Set aside.
- Combine the dry ingredients: cornmeal, flour, salt (if using), black pepper, baking powder, and sugar in a large mixing bowl. Whisk to incorporate.
- Pour the dry ingredients into the wet ingredients and mix well.
- Add the corn, scallions, and jalapeño. Mix to combine.
- Heat the oil in a large Dutch oven or skillet over medium-high heat.
- Drop a penny sized bit of batter to test oil temperature; the dough should sizzle. When ready, drop several tablespoons of the batter into the oil – do not crowd the pot.
- Cook until browned on the bottom, about 3 minutes. Flip over and cook the second side for about 3 more minutes.
- Drain the cooked hushpuppies on paper towels.
- Repeat steps 6 and 7 until all the batter is used.
- Serve as a side dish in place of potatoes, rice, noodles etc.
Cooking Tip
Hush puppies are best made just before you are ready to eat them. You can make the batter up to an hour in advance if you are entertaining.
Recipe contributed by FamilyCook Productions
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