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Hushpuppies

This Southern classic is perfect served alongside salads, po’ boys, fried faux fish, and soup. If you like things spicy, try adding another jalapeño to the batter and serve with hot sauce. If you like it sweet, add more sugar and omit the green onions.

Egg Replacer equivalent of 1 egg
2/3 cup plain soy milk
1 1/4 cup yellow corn meal
1/2 cup unbleached flour
3 tsp. baking powder
1 tsp. sugar (try Florida Crystals brand)
1 tsp. black pepper
1/2 cup minced yellow onion
1/2 cup whole kernel sweet corn
1/4 cup chopped green onion
1 jalapeño, seeded and diced (optional)
1/2 cup soy cheddar cheese (optional)
Vegetable oil, for frying

• Mix the egg replacer with the soy milk in a large bowl.
• Add the yellow corn meal, flour, baking powder, sugar, and pepper to the egg replacer-soy milk mixture. Stir in the onion, corn, green onion, jalapeño, and soy cheese until combined. Form into balls.
• In a large saucepan, heat the oil over medium-high heat for about 15 minutes, or until it is 375°F.
• Add 4 to 6 hushpuppies to the hot oil (you will need to cook them in several small batches). Cook until golden brown and firm.
• Cool on a paper towel. Serve warm.

Makes 6-8 servings