First of all, the name will give us a little bit confusion. Is it a dish for puppy or what? For those who do not know, you will be amazed that hushpuppy is a popular delicious dish since 1899! Just like it name, hushpuppy or called as cornbread ball is cute little savory fried cornmeal balls. The dish is originated in America since the Native American have grown and cooked corn long before. You can see hushpuppy as a side dish for seafood or barbecued foods and as a snack. And this hushpuppy is so addicted that everyone should have a taste even you are a vegan! So today, we will show you how to make vegan hushpuppies!
Ingredient (prep will take about 15 minutes)
- Canola oil (for frying – you will need enough oil to have 2 inches depth in the pot)
- ¾ cup of Almond Milk
- 1 teaspoon of Apple Cider Vinegar
- 1 cup of Yellow Cornmeal
- 1 tablespoon of Ener-G-Egg
- 4 tablespoons of Water (for Ener-G-Egg)
- ¾ cup of All Purpose Flour (unbleached)
- 1 or 2 teaspoons of Large-Grained Salt (sea salt or kosher)
- ½ teaspoon of Garlic Powder
- ¼ teaspoon of Fresh Cracked Black Pepper
- 2-3 tablespoons of Sugar
- 1 ½ teaspoon of Baking Soda
- ½ cup of Onion (diced or minced)
- 1 ½ tablespoon of Olive Oil
Cooking (cooking will take about 35 minutes)
Step 1 – making milk mixture: Put ¾ cup of almond milk into a bowl. Then add 1 teaspoon of apple cider vinegar and curdle about 4 minutes. Set the mixture aside.
Step 2 – making egg replacer: Combine 1 tablespoon of Ener-G-Egg with 4 tablespoons of water. Then mix them together and we have replacers for 2 eggs.
Step 3 – making the hushpuppy batter: Take out a large bowl, put in it 1 cup of yellow cornmeal, ¾ cup of all purposed flour, 1 or 2 teaspoons of large grained salt, ½ teaspoon of garlic powder, ¼ teaspoon of fresh crashed black pepper, 2-3 tablespoons of sugar, 1 ½ teaspoons of baking soda and ½ cup of diced or minced onion. Mix them well until all ingredients are combined.
When the mixture is well blend, add milk mixture we had set aside and egg replacer along with 1 ½ tablespoon of olive oil into the mixture. Mix them until there is no dry spot. Put the batter into fridge for about 20 minutes in order to let it firm.
Step 4 – preheating frying oil: Pour the canola oil into large, deep pot until the oil reaches 2-inch depth and put the pot over high heat. When the oil reaches 370 degree F, turn down to medium heat to maintain the temperature.
Step 5 – frying hushpuppies: Take the batter out of the fridge, use a spoon to take out your desired ball shape and size and carefully drop it into boiling oil. You should do one by one. Don’t let the pot too crowded in order to prevent uneven heat distribution and the balls may stick together. The reason is when your oil lost it temperature, the hushpuppy ball will absorbed more oil which make them greasy and not crispy. When the balls turn into golden brown color, use slotted spoon and take them out. You can make your favorite sauce and side dish to serve along with fried hushpuppies.
With crispy skin outside and moist delicious filling inside, you will definitely love those tasty hushpuppies. The dish is perfect for vegan. You can serve the dish as a side dish or snack. The recipe will enough for 20 hushpuppies with 1-2 inches size.