Level: Intermediate
Yield: 45 hush puppies
Nutritional Analysis Per Serving (Serving Size: 1 of 45 servings)
Calories: 64 | Total Fat: 3 g | Saturated Fat: 2 g
Carbohydrates: 9 g | Dietary Fiber: 1 g | Sugar: 0 g
Protein: 1 g | Cholesterol: 0 mg | Sodium: 38 mg
Total Time: 40 min
Active: 40 min
Ingredients
- 2 cups brown rice flour
- 1 cup yellow cornmeal
- 1 tablespoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 4 ounces jalapeo, finely diced
- 4 ounces vegan butter, melted
- Olive oil, for deep-frying
Craving crispy, golden hush puppies with a spicy kick? Whip up this vegan delight from Souley Veganperfectly crunchy outside, moist inside, and bursting with jalapeo heat. Your next gathering deserves these irresistible bites!
Instructions
- In a mixing bowl, blend the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt, and diced jalapeos. Stir thoroughly. Add melted vegan butter and 1 1/2 cups water; mix into a moist batter.
- Shape into balls using about 1 tablespoon each.
- Heat olive oil to 350F in a countertop deep-fryer. Fry in batches of 10-20 until lightly browned, 3-4 minutes.
Stovetop Option: Heat 3 inches olive oil in a heavy pot to 350F over medium-high. Fry 2 minutes, flip, poke a small hole in each for even cooking.
This chef-provided recipe shines with pro tips for home cooksfry up a batch and savor the Southern vegan magic!
Recipe courtesy of Souley Vegan, Oakland, CA
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
