Eosinophilic Esophagitis Friendly Vegan Hush Puppies
Total time35 min
Prep time10 min
Cook time20 min
4.8(26)
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Learn more →Ingredients
4 servings
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¾ cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- 3 scallions, thinly sliced (green parts only)
- 1 jalapeño, seeded and finely diced (optional)
- 4 cups neutral oil, for frying (such as canola or vegetable oil)
Instructions
- 1
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
- 2
Add the cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne to the bowl. Stir until just combined — a few small lumps are fine. Fold in the scallions and jalapeño, if using. The batter should be thick and scoopable, not pourable.
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