Jalapeño Hush Puppies with Cajun Remoulade
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These pillowy soft cornbread fritters are packed with jalapeños and served with an irresistible Cajun remoulade for dipping. Betcha can’t eat just one!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 16-20 Hush Puppies 1x
Ingredients
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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
Instructions
- 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.
- 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.
- 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.
- In a separate bowl, whisk together the hot sauce, soy milk and lemon juice. Pour into the dry ingredients and stir just until combined.
- 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.
- 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.
- Serve hot with the remoulade.