You read it right: Vegan Hushpuppies! One of those foods I never thought I would eat again after going vegan...thank goodness I was wrong! I kind of just winged this recipe, and it turned out awesome; it is very similar to a cornbread batter, but with slight differences for frying. They are dense yet light, chewy yet crispy, sweet yet savory and salty. Pretty much the perfect food! They go really well with tartar sauce or ketchup, too! Vegan Hushpuppies (makes ~25 puppies)
1/4 cup ground flaxseed
1/2 cup warm water
1/4 cup canola oil
2 cups soymilk, unsweetened
1/4 cup apple cider vinegar
2 Tbs sugar
2 cups cornmeal
1 1/2 cups whole wheat flour
1 Tbs baking powder
1 Tbs cornstarch
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup corn kernels (from about 2 ears fresh corn)
Optional add-ins: 1/4 tsp cayenne pepper, hot sauce to taste, 1 minced jalapeno, or 1/4 cup diced bell pepper
Heat oil in deep fryer or on stove top in a heavy-bottomed pan. Heat to approx. 350 F.
Whisk together flaxseed and water in a large bowl. Whisk in the rest of the wet ingredients, stirring vigorously to combine. Gently add in the dry ingredients and stir until just combined. Fold in the corn kernels and other optional add-ins.
After testing oil for temperature, drop batter by 1 Tablespoon amounts into heated oil. Cook for 2-3 minutes, flip and cook 2-3 more minutes, until crisped and golden brown. Set on paper towel or newspaper to absorb excess oil, and serve hot. Be careful not to overcrowd the fryer to prevent improper cooking; try to only fry 2 or 3 at a time for best results.
*haha you can also use a Corn Baller machine to make these, too :)