Jalapeño Hush Puppies with Cajun Remoulade


These pillowy soft cornbread fritters are packed with jalapeños and served with an irresistible Cajun remoulade for dipping. Betcha can’t eat just one!


Cajun Remoulade

  • 1/2 cup (120 ml) vegan mayo, such as Wicked Kitchen Garlic Mayo with Caramelized Onion
  • 1 Tbsp ketchup
  • 1 Tbsp wholegrain mustard
  • 1 tsp lemon juice
  • 1 clove garlic, finely minced
  • 1 Tbsp vegan horseradish cream
  • 1 tsp hot sauce
  • 1 tsp vegan worcestershire sauce or mushroom ketchup
  • 1/4 tsp Cajun seasoning


Hush Puppies

  • Vegetable oil for frying
  • 1/2 cup (60 g) plain all-purpose white flour
  • 1/3 cup (60 g) coarse cornmeal
  • 1/2 Tbsp superfine sugar (caster sugar) or granulated sugar
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground black pepper
  • 4 fresh jalapeños, roughly chopped
  • 2 Tbsp hot sauce
  • 2/3 cup (140 ml) soy milk or other plant-based milk
  • 2 Tbsp lemon juice


  1. For the Cajun Remoulade: Place all the ingredients in a small bowl and whisk together until smooth. Set aside, or cover and chill for up to 2 days.
  2. For the Hush Puppies: Pour vegetable oil into a medium saucepan so the oil is about 1 1/2 inches (4 cm) deep. Place over medium heat and bring the oil to a temperature of about 340ºF (170ºC). While the oil heats, make the hush puppy batter.
  3. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, garlic powder, paprika and black pepper. Roughly chop the jalapeños, add to the bowl, and mix until fully coated. 
  4. In a separate bowl, whisk together the hot sauce, soy milk and lemon juice. Pour into the dry ingredients and stir just until combined. 
  5. Once the oil is hot, carefully drop a spoonful of the batter into the pan – it should start bubbling immediately. This means your oil is ready. Repeat with around 4-5 more scoops of batter but don’t overfill the pan, or the temp will drop and the hush puppies won’t fry properly. 
  6. Once the hush puppies are lightly browned on all sides and slightly puffed up (around 2 minutes), remove them to paper towels to drain. Repeat with the remaining batter.
  7. Serve hot with the remoulade.
caramelized banana split mix

First make the remoulade! It seems like a lot of ingredients but they’re all important for getting that perfect cajun vibe. It’s zingy and mildly spicy with a little zesty kick – Ideal for dunking!

jalapeno hush puppy ingredients

Next we’re going to make the hush-puppy batter. Simply stir together the dry ingredients then add the wet – bingo!

jalapeno hush puppies

Finally, fry up the hush-puppies just a tablespoon at a time. Remember the batter will expand when cooked, so don’t spoon too much straight into the oil. Drain on kitchen roll and enjoy!

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