Ingredients
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- 2 cup finely chopped onion
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoon apple cider vinegar
- 4 cup cornmeal
- 4 teaspoon minced garlic
- 3 cup non-dairy milk (such as almond, soy, or oat milk)
- 1 cup finely chopped scallions (green onions)
- 2 teaspoon baking soda
- 4 teaspoon baking powder
- 1 cup all-purpose flour
- 1 cup finely chopped bell pepper (red or green)
- 4 Vegetable oil for frying
- 2 teaspoon paprika
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Vegan Hush Puppies
Instructions
Step 1
In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and let it sit for a few minutes to curdle, creating a vegan "buttermilk."
Step 2
In a larger bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, paprika, and black pepper.
Step 3
Add the finely chopped onion, bell pepper, scallions, and minced garlic to the dry mixture. Mix well to evenly distribute the vegetables throughout the batter.
Step 4
Gradually pour the prepared vegan "buttermilk" into the dry ingredients. Stir until the batter comes together. The batter should be thick, but not too dry.
Step 5
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat. You can test the oil's readiness by dropping a small amount of batter into the oil; if it sizzles and floats to the surface, the oil is ready.
Step 6
Using a spoon or scoop, carefully drop spoonfuls of the batter into the hot oil. Avoid overcrowding the pan to ensure even cooking.
Step 7
Fry the hush puppies for about 2-3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 8
Serve the vegan hush puppies warm, with your favorite dipping sauce or alongside a main course.
Recipe Story
In the sweltering embrace of Southern cuisine lies an enigmatic treasure – the hush puppies. These little golden nuggets of pure indulgence have a backstory as rich as their deep-fried allure. Born in the heart of Dixie, hush puppies didn't get their name from suppressing noisy pups, but rather from their creators' urge to quieten their growling stomachs with these crunchy companions. Legend has it, these balls of cornmeal goodness were cast into the sizzling oil of Louisiana bayous and Mississippi kitchens to create a symphony of crunch, a respite for the palate, and a glorious indulgence for the soul.
But let's fast-forward to a modern chapter – the era of compassionate gastronomy. Enter the vegan hush puppies, an evolution that pays homage to tradition while embracing a gentler, plant-based existence. No longer are these deep-fried orbs a secret for carnivores alone. With a symphony of ingredients like cornmeal, flour, and fragrant spices, and a dance of non-dairy milk and apple cider vinegar mimicking the nostalgic buttermilk, a new era of culinary enchantment unfolds.
Amidst whispers of onion, bell pepper, scallions, and garlic, this batter takes on a personality that even the staunchest traditionalist might nod approvingly at. Sizzling in a pan of anticipation, these hush puppies undergo a transformation – turning from pale rookies to golden, crispy virtuosos that make your heart race faster than the Mississippi current.
As you take a bite, that first crunch envelops your senses, a tribute to both history and innovation. The past dances with the present in a joyous confluence, as you savour the flavour explosion. Be it on a plate, in a basket, or nestled next to your favourite plant-based protein, these vegan hush puppies embody culinary democracy. They don't just honour tradition; they write a new page, reminding us that food is a language that transcends boundaries, both cultural and dietary.
