Hush puppies are like little hot balls of deep fried cornbread. Cornbread times 10! Generally, I like my cornbread on the sweeter side, so I added sugar to my recipe. If you like your cornbread more savory, feel free to omit the sugar in this recipe, but I strongly suggest this way first!
Soft balls of cornmeal batter with scallions, a touch of cayenne and sweet onion, served with celery root remoulade. And a composed salad of roasted corn with creole seasoning, sauteed kale, black beans, tomato and cilantro.
Scallion Hush Puppies
2 cups cornmeal
1 cup ap flour
3/4c organic sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp cayenne
1 tsp salt
1/2 tsp pepper
1 1/2 tsp ener-g egg replacer powder
1/3 cup minced scallions
1/4 cup grated sweet onion
1 cup almond milk plus 1 tbl vinegar, combined
peanut oil for frying
fine sea salt
In a large bowl, combine all of the ingredients except the milk/vinegar mixture. Stir to combine. Add the milk mixture and combine into a thick batter. Heat a large pot of peanut oil to 370 degrees. Use a small ice cream scoop or a spoon and drop balls of batter into the oil. Fry until golden brown. Drain on a paper towel and sprinkle with salt while still hot. Serve immediately.
Celery Root Remoulade
2 pounds celery root, peeled and grated
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup veganaise
1 tablespoon whole grain mustard
2 white wine vinegar
Pinch freshly ground black pepper
In a small bowl, combine the grated celery root, 1 tsp of salt and lemon juice. Let sit for 20 minutes then drain, squeezing out any excess moisture.
In another bowl combine the remaining 3/4 tsp of salt, veganaise, mustard, vinegar and pepper. Stir to combine. Add the celery root and chill to allow flavors to marinate, at least 20 minutes.
Composed Black Bean Salad
1-15oz can black beans, drained and rinsed
1 tsp chili powder
1 tsp thyme
1/2 tsp salt
2 tbl extra virgin olive oil
1/2 cup chopped sweet onion
1 garlic clove, minced
1 head of kale, stems removed and roughly chopped
1 cup vegetable broth
2 yellow corn cobs
1 tbl creole seasoning
1 tsp sea salt
1 tomato, small chop
1/2 cup roughly chopped cilantro
In a small sauce pot, combine the black beans, chili powder, thyme and 1/2 tsp salt. Heat through and set aside.
In another small pot, add 2 tbl of oil and saute the onions and garlic until soft and fragrant. Add the kale and toss to combine. Continue to cook for 4 more minutes then add the vegetable broth. Simmer over low heat until the kale is cooked through and the broth has evaporated. Set aside.
Set your oven to broil. Toss the corn cobs with the remaining 2 tbl of oil, creole seasoning and 1 tsp of salt. Broil for 20 minutes until the corn has a light char. While still warm, slice kernels from the cob.
On a platter arrange the beans, kale, corn, tomato and cilantro.