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Vegan Jalapeno Hush Puppies

  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 20 hush puppies 1x



Hush Puppies:

  • 1 cup cornmeal
  • 1 teaspoon salt (or to taste)
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 3/4 cup flour
  • 1/4 teaspoon baking soda
  • 2 tbsp Follow Your Heart vegan egg powder combine with 2/3 cup almond milk
  • 1/2 cup almond milk
  • 1/2 cup diced shallots
  • 1 tsp cumin 
  • 1 tsp chili powder
  • chopped jalapeno peppers or mild chiles, as desired

Spicy Mayo: 

  • 1/2 cup vegan Follow Your Heart Mayo
  • 2 tbs adobo sauce


  1. In a large bowl, mix all the dry ingredients. In a smaller bowl, mix the wet ingredients and jalapeños and shallots. Add the wet ingredients to the dry mixture all at once. Stir until just blended.
  2. Heat a large pot of oil to 375 degrees F. Drop the hushpuppy mix by the spoonful or using an ice cream scooper into the hot oil. Try and keep the balls on the smaller side to ensure they cook all the way through. Cook for about 4-5 minutes or until golden brown. Check the first few for doughy-ness. Repeat with the rest.
  3. Scoop the hush puppies out of the oil and place on paper towels. Salt if needed.
  4. Serve with spicy mayo!
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Hush Puppies
  • Cuisine: Appetizer
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