Vegan Hush Puppies
Crispy on the outside, tender and corny on the inside — these golden little fritters are the kind of Southern comfort food that disappears fast at the table. Traditional hush puppies lean on buttermilk and eggs, but this version swaps in unsweetened plant-based milk spiked with apple cider vinegar to create a tangy, curdled stand-in that keeps the batter light and the texture spot-on. Sliced scallion greens are folded right into the mix, and if you like a little heat, a seeded jalapeño takes things up a notch. The batter comes together in one bowl, and the whole process from mix to golden-brown only takes a few minutes per batch once your oil hits temperature. Frying in a heavy-bottomed pot helps maintain that 350–375°F sweet spot, which is the real secret to a crisp crust without greasiness. Serve them straight off the wire rack while they're still hot — they're perfect alongside a smoky main or just dunked in your favorite sauce. This recipe makes four servings, so double it if you know your crowd.
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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)
- 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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