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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

  1. In a large mixing bowl add the cornmeal.
  2. In a blender or food processor add the millet and chia seeds, mix until a flour has formed.
  3. Add the flour to the bowl.
  4. Mix in the salt and baking powder.
  5. Stir in the chopped onion.
  6. Pour in the milk and mix until the batter is wet but combined.
  7. Let the batter sit while you make the aioli.
  8. Add everything to a blender and blend until smooth, let it run a few minutes for best results.
  9. In a sauté pan, heat 2 teaspoons of coconut oil.
  10. Scoop 1 Tablespoon of the cornmeal batter into rounds in the hot pan.
  11. Cook until golden brown about 3-5 minutes and flip on the other side and cook another 3-5 minutes.
  12. Continue until all of the batter is cooked.
  13. Serve with aioli.

Recipe Notes

*Choose organic ingredients when possible.