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Not Fried Hush Puppies with Jalapeno Cream
www.theorganicdietitian.com
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
3
dozen
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
In a large mixing bowl add the cornmeal.
In a
blender
or
food processor
add the millet and chia seeds, mix until a flour has formed.
Add the flour to the bowl.
Mix in the salt and baking powder.
Stir in the chopped onion.
Pour in the milk and mix until the batter is wet but combined.
Let the batter sit while you make the aioli.
Add everything to a blender and blend until smooth, let it run a few minutes for best results.
In a sauté pan, heat 2 teaspoons of coconut oil.
Scoop 1 Tablespoon of the cornmeal batter into rounds in the hot pan.
Cook until golden brown about 3-5 minutes and flip on the other side and cook another 3-5 minutes.
Continue until all of the batter is cooked.
Serve with aioli.
Recipe Notes
*Choose organic ingredients when possible.