Serves 45
35 min
Gluten-Free Vegan Creole Jalapeño Hush Puppies
Recipe GLPRbb0fc33ada2183
Crispy, golden fried bites bursting with jalapeño heat and Creole spices. These gluten-free vegan hush puppies combine brown rice flour and cornmeal with diced jalapeños, garlic powder, and cayenne pepper for an authentic, plant-based take on this Southern classic. Perfect as an appetizer or snack.
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Ingredients
2 cups Brown rice flour
1 cup Yellow cornmeal
1 tablespoon Garlic powder
1 teaspoon Cayenne pepper
1 teaspoon Freshly ground black pepper
1 teaspoon Baking powder
1 teaspoon Fine sea salt
4 ounces Fresh jalapeño peppers, finely diced
4 ounces Vegan butter, melted
Olive oil, for deep-frying
Directions
In a large mixing bowl, combine the brown rice flour, cornmeal, garlic powder, cayenne pepper, black pepper, baking powder, sea salt, and diced jalapeños. Stir thoroughly with a spoon until all dry ingredients are evenly distributed.
Pour the melted vegan butter into the flour mixture and add 1½ cups of water. Mix vigorously until a thick, wet batter forms with no dry streaks.
Using a spoon or small ice cream scoop, form the batter into balls, using approximately 1 tablespoon of mixture per ball. Set aside on a parchment-lined tray.
Fill a deep fryer or heavy-bottomed pot with olive oil and heat to 350°F. Use a thermometer to ensure the oil reaches the correct temperature for proper frying.
Carefully add the hush puppy balls to the hot oil in batches of 10 to 20, being careful not to overcrowd the fryer. Fry for 3 to 4 minutes until the exterior is light golden brown.
Using a slotted spoon or spider strainer, remove the hush puppies from the oil and drain on a paper towel-lined plate. Serve warm.
