14 January, 2015
Not Fried Hush Puppies with Jalapeno Aioli
I love grinding whole ingredients into flours and using them in things like baked goods and for breadcrumb replacements. The first time that I ground millet into a flour it immediately made me think of hush puppies. The texture and smell is very much like corn meal. Ever since that time I wanted to try to make hush puppies my way and include homemade millet flour. I made these The Organic Dietitian way, not fried, clean ingredients, real food, and healthy. They just so happen to be naturally vegan and gluten free as well. I made these not fried hush puppies with jalapeno aioli to dip them into. Perfect for your Super Bowl party, a snack, an appetizer, or as a meal.
If you still have not heard of millet yet then pay attention. Millet, just like quinoa, is naturally gluten free (because it is seed not grain) and much more budget friendly. It is rich in iron, B vitamins, magnesium, calcium, and fiber. If you haven’t tried it yet then definitely put it on your to try list. These are some of the recipes I use with millet: Corn Fritters, Zucchini Cakes, Super Grains Breakfast Bowl, Greek Millet Salad, or Pumpkin Thumbprint Cookies.
I loved these hush puppies because they are slightly crispy on the outside and soft on the inside without the use of a deep fryer. The jalapeno aioli is spicy but not too spicy and pairs perfectly with these little cakes. You could make these larger for an entrée size. The jalapeno aioli can also be used for other purposes, sandwich spread or as a dip for baked fries. I couldn’t stop eating them so you may want to make extra.
Not Fried Hush Puppies with Jalapeno Cream
Ingredients
- Hushpuppies:
- 1 cup cornmeal organic preferred
- 1/4 c whole millet
- 1 Tablespoon chia seeds
- 1/2 teaspoon salt
- 2 teaspoon baking powder I like this brand because it is aluminum free
- 1/2 cup chopped onion yellow, red, or green
- 3/4 cup almond milk any kind will do
- Jalapeno Cream:
- 1/2 cup raw cashews soaked 4 hours or overnight in water (drained and rinsed)
- 1 large jalapeno remove the seeds if you don't like spicy, top removed and sliced
- 1 large garlic cloves skin removed and roughly chopped
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
Instructions
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In a large mixing bowl add the cornmeal.
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In a blender or food processor add the millet and chia seeds, mix until a flour has formed.
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Add the flour to the bowl.
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Mix in the salt and baking powder.
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Stir in the chopped onion.
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Pour in the milk and mix until the batter is wet but combined.
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Let the batter sit while you make the aioli.
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Add everything to a blender and blend until smooth, let it run a few minutes for best results.
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In a sauté pan, heat 2 teaspoons of coconut oil.
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Scoop 1 Tablespoon of the cornmeal batter into rounds in the hot pan.
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Cook until golden brown about 3-5 minutes and flip on the other side and cook another 3-5 minutes.
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Continue until all of the batter is cooked.
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Serve with aioli.
Recipe Notes
*Choose organic ingredients when possible.
6 Comments
I can’t even tell you how awesome these look! Vegan, gluten-free! So perfect!
I was actually just thinking about hush puppies. I haven’t had them in so long (since they are normally fried). This looks great!
Im so glad I could help you out! Thank you!
Thank you so much!
Such a fun and creative recipe! And I love the idea of grounding millet- will definitely have to try!
I hope you do, they are delicious!