These hush puppies are the perfect finger food for a cocktail party or if you're having friends over to watch the game
They are crispy on the outside, soft on the inside, and finished with a creamy remoulade. Be sure you save a few for yourself in the kitchen, because once these hit the table, they will disappear quickly.
Hushpuppies With Remoulade [Vegan, Gluten-Free]
For the Hushpuppies:
1/2 cup all-purpose gluten-free flour
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/3 cup onion, minced
3-4 clove garlic, minced
3 scallions- minced
1/4 cup corn
2 flax eggs (1 tablespoon ground flaxseed, plus 3 tablespoons water per "egg")
2 tablespoons olive oil
1 cup coconut milk
Oil, as needed for frying
For the Remoulade
3/4 cup vegan mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1 medium shallot, minced
Salt and freshly ground pepper
Lightly sauté the garlic, shallot, and scallions on a stove until they're soft and translucent.
Set them aside.
Add all dry ingredients (cornmeal, flour, baking soda, and seasonings) to a large bowl and evenly mix them.
In a medium bowl, whisk the "eggs" with the coconut milk, scallion/onion/garlic mixture and the 1 tablespoon of olive oil.
Stir the wet ingredients into the cornmeal mixture until just blended.
Cover and refrigerate the batter for 1 hour.
In a medium sized skillet or cast iron skillet, heat a hefty amount of oil (1/2-inch at least) to 325°F.
Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp. This should take about 2 minutes.
Using a slotted spoon, transfer the hush puppos to the rack to drain.
Mix all of the ingredients for the remoulade together until they form a smooth sauce.
Serve the hush puppies hot with the remoulade.
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