Fructose Free Vegan Hush Puppies
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Learn more →Ingredients
4 servings
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 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)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 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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