Veggie-Full Hushpuppies

Created by our own Joni Marie Newman

This vegan version of a Southern classic is packed full of chopped onions, peppers, and whole kernels of corn. Shown here served on a skewer, drizzled with Creamy Sesame Sriracha Sauce and a Chipotle Sprinkle. If you have a deep-fat fryer, now would be a good time to use it. If you don't, that's okay, use the stovetop in a pot filled with about 3 inches of oil heated to 350 F.

Yield: About 8 servings cups

Ingredients

Vegetable oil for frying

1 cup (235 ml) plain unsweetened soy or almond milk

2 tablespoons (30 ml) lemon juice

1 cup (140 g) yellow cornmeal

1 cup (125 g) all-purpose flour

1 teaspoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup (136 g) yellow corn kernels

1/4 cup (40 g) finely diced onion

1/4 cup (40 g) finely diced red or green bell pepper

1 tablespoon (15 g) minced garlic

Method

Heat oil to 350°F (180°C).

Combine lemon juice and milk in a measuring cup. It will curdle and become like buttermilk.

In a mixing bowl, mix together corn meal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.

Add buttermilk mixture to flour mixture and stir to combine.

Fold in onion, peppers, and garlic.

Allow to rest for about 10 minutes.

Carefully drop a heaping rounded tablespoon (30 g) worth of batter into the hot oil. (You can add a few at a time, just make sure not to overcrowd them.)

Tanaka Tip: For perfectly round balls use a small ice-cream scoop!

Fry for 3 to 4 minutes, turning often, until deep golden brown.

Transfer to a paper towel-lined plate to absorb excess oil.

Repeat until all batter is used.

Enjoy!