You may have noticed I’m a big fan of saying “y’all,” but I also talk about living in the Washington, DC, area. I’ve picked up phrases from the different places I’ve lived throughout my life (“y’all” is definitely one of my favorites and one that I use the most often). I was born in New York and lived there until I was 12 when my family moved to North Carolina. I lived in North Carolina until I finished my undergraduate degree at 22 years old. That’s when I moved to where I live now!
Not only did I pick up phrases from the different places I’ve lived, but I’ve also picked up different pieces of culture, including food culture! When I moved to the south, I learned about food that I had never even heard of before. One of my favorites was always hushpuppies. I hadn’t had these little fried dough balls in years since both becoming vegan and moving to the Washington, DC, area, and I decided to try to give my own recipe a try.
In case you’ve never had a hushpuppy before, they are basically just fried dough balls made with primarily cornmeal. They are not quite as fluffy as a donut hole. Usually they are savory and served as a side dish. For my recipe, I included grated apple and a bit of cinnamon to turn these into a fall treat. Sprinkled with powdered sugar, this makes a delicious dessert. Or, it can be a slightly sweet side to a big meal without the powdered sugar (for example, I had some of these with meatloaf and roasted veggies).
This recipe is also great as a quick side because it can be made in about 30 minutes. I highly recommend using a thermometer to test the temperature of the oil to ensure it’s hot enough so the center cooks all the way through. If you don’t have a thermometer, you can check one of the hushpuppies when they come out of the oil to ensure they are cooked to the center. If not, you can either try leaving them in a little bit longer if they didn’t get quite brown enough on the outside or lowering the temperature and letting them cook a bit longer.
These hushpuppies are kosher (as long as you pick up kosher ingredients). In addition to being a great dessert, this recipe would make a great addition to any Thanksgiving meal. I noted down below that these hushpuppies are best served within a few minutes of being removed from the oil to a few hours afterwards. However, they can be stored in an airtight container and reheated in the microwave up to one day later. After that, they really won’t be as fresh.
They can be served with powdered sugar or another delicious sauce spread over them like vanilla icing. A warm caramel sauce would also pair well with these dough balls.
These Vegan Apple Hushpuppies are delish and a perfect fall treat. I would love the hear how this recipe turns out for you. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Apple Hushpuppies
Equipment
- candy thermometer
- large pot
- slotted spoon
- paper towel lined plate
Ingredients
- 1 cup soy or almond milk
- 1 tbsp apple cider vinegar
- 1 tbsp ground chia
- 3 tbsp water
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp granulated sugar
- ½ tsp cinnamon
- 1 apple grated
- 4-5 cups vegetable oil for frying (approximately)
Instructions
- Add the apple cider vinegar to a bowl and pour the soy or almond milk over it. Set aside and let sit for about 5 minutes while you prepare the rest of the ingredients.
- In another bowl, mix together the chia and water to make a chia egg. Set aside for at least five minutes.
- Sift and whisk together the dry ingredients.
- In a separate bowl, add the grated apple, the milk and apple cider vinegar mixture, and the chia egg. Whisk to combine well.
- Add the wet ingredients to the drive ingredients and fold together until just combined and no dry spots remain.
- Set aside for about 10 minutes while you heat the oil over medium heat. The oil should be about 1½-2 inches deep in your pot (the amount will depend on how wide your pot is). I recommend using a tall pot to prevent the oil from splattering on the stovetop or on you.
- If you have a candy thermometer, heat the oil until it reaches about 365°F. If you don't have one, it'll take approximately 10 minutes to get hot enough.
- Once the oil is hot enough, use a cookie scoop or spoon to drop about 1-2 tablespoons of batter at a time into the oil. You want to avoid overcrowding the pot because the hushpuppies may stick to each other if you do. I was able to drop in 4-5 at a time.
- Allow them to fry until they are golden brown and then use a slotted spoon or tongs to flip them over. This will take about 2 minutes on each side.
- Remove from the oil with the slotted spoon and place on a paper towel lined plate. Repeat with the rest of the batter.
- Let cool for a few minutes and serve warm on their own or with powdered sugar.
Notes
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