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.
4 hush puppies
6 servings (24 hush puppies)
Cook time: 20min
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)
- 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.