Hush Puppies ~
Golden and crispy cornbread rounds, perfect for any occasion!
Serve as a side dish with Red Beans and Rice and Okra Fries.
Vegan Hush Puppies Recipe
I like this recipe because it’s a classic Southern dish with a modern update. Traditional hush puppy recipes typically call for buttermilk and eggs, but this version offers a plant-based twist – swapping in a simple vegan buttermilk made from plant milk and lemon juice, along with a commercial egg replacer – without sacrificing flavor or texture.
Ingredients for Hush Puppies
You will need the following:
- 1 cup plant milk
- 1 tablespoon lemon juice
- 1 egg replacer (equivalent to 1 egg) or 3 tablespoons aquafaba
- 1 1/2 cups stone ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup Vidalia onion, finely chopped
- 2 cups vegetable oil
Ingredient Notes
- Plant Milk: Opt for a mild-flavored non-dairy milk such as oat, plain unsweetened soy milk, or unsweetened almond milk. Coconut milk is not recommended.
- Lemon Juice: Adds tanginess to our vegan buttermilk substitute, aiding in curdling the plant milk for a rich texture.
- Egg Replacer: I use Bob’s Red Mill egg replacer or 3 tablespoons of aquafaba (the liquid from a can of chickpeas). Both options bind the batter for a tender texture without traditional eggs.
- Stone Ground Cornmeal: Choose stone ground cornmeal for its rustic texture and authentic corn flavor.
- All-Purpose Flour: Adds structure and lightness to the batter, resulting in a fluffy interior.
- Baking Powder: Leavens the batter, giving it a crisp exterior.
- Salt: Balances flavors and intensifies taste.
- Garlic Powder: Infuses savory depth and warmth.
- Vidalia Onion: Adds mild sweetness and texture contrast. Scallions (green onions) can also be used.
- Vegetable Oil – Using vegetable oil for frying the hush puppies gives them their characteristic crisp exterior. Olive oil is not recommended; its low smoke point and its distinct flavor do not suit this recipe well.
How to Make Hush Puppies
STEP ONE: Combine the plant milk with lemon juice and set aside. If using a commercial egg replacer, prepare according to package directions and set aside.
STEP TWO: In a large bowl, whisk together the dry ingredients – cornmeal, flour, baking powder, salt, and garlic powder.
STEP THREE: Add the onion, milk mixture, and egg replacer. Stir just until combined.
STEP FOUR: Refrigerate the cornmeal batter for about 20 minutes. This gives the cornmeal time to absorb some of the moisture, helps the flavors meld, and improves the texture. The consistency of the batter will be like wet cement.
STEP FIVE: Set a 9-inch saucepan over medium-high heat and add the oil. When the oil is hot, work in batches to carefully set rounded spoonfuls of the wet mixture into the hot oil, leaving a bit of space so they are not overcrowded. Fry for about 1 minute, until golden brown, then turn and continue cooking the other side until it reaches golden color.
STEP SIX: Use a slotted spoon to transfer the hot hush puppies to a large plate lined with a kitchen cloth or paper towels to absorb any excess oil. Serve warm or at room temperature.
Storage
- Leftover hush puppies can be stored in an airtight container in the refrigerator for a few days and reheated in the oven.
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Hush Puppies
Ingredients
- 1 cup plant milk
- 1 tablespoon lemon juice
- 1 egg replacer equivalent to 1 egg or 3 tablespoons aquafaba
- 1 1/2 cups stone ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup Vidalia onion finely chopped
Instructions
- Combine the plant milk with lemon juice and set aside. If using a commercial egg replacer, prepare according to package directions and set aside.
- In a large bowl, whisk together the dry ingredients – cornmeal, flour, baking powder, salt, and garlic powder.
- Add the onion, milk mixture, and egg replacer. Stir just until combined.
- Refrigerate the cornmeal batter for about 20 minutes. This gives the cornmeal time to absorb some of the moisture, helps the flavors meld, and improves the texture. The consistency of the batter will be like wet cement.
- Set a 9-inch saucepan over medium-high heat and add the oil. When the oil is hot, work in batches to carefully set rounded spoonfuls of the wet mixture into the hot oil, leaving a bit of space so they are not overcrowded. Fry for about 1 minute, until golden brown, then turn and continue cooking the other side until it reaches golden color.
- Use a slotted spoon to transfer the hot hush puppies to a large plate lined with a kitchen cloth or paper towels to absorb any excess oil. Serve warm or at room temperature.
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