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vegan apple hushpuppies
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Vegan Apple Hushpuppies

This classic southern recipe gets a vegan and fall update with a dash of cinnamon and shredded apple added to the batter. These hushpuppies make a tasty treat served with powdered sugar or as a side dish to a big comforting meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Side Dish
Cuisine: American, Southern
Keyword: baking, easy vegan baking, easy vegan recipes, fall recipes, hushpuppies, vegan hushpuppies
Servings: 12 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

These hushpuppies taste best served immediately or within a few hours of cooking. They can be stored for up to one day in an airtight container and reheated in the microwave.