Hey all! Ok, it’s been forever since I posted. But I’m back, and ready to feed you.
My absolute favorite restaurant in New York City has to be Dirt Candy. They’re a vegetarian restaurant and can make all of their dishes vegan. They’re uber tiny and you have to make reservations approximately forever in advance, but it’s always worth it.
There’s no way you can start a meal there without their jalapeno hush puppies. Fluffy, fried deliciousness. With the most amazing maple butter you’ve ever tasted. Here’s my dad enjoying them the last time he was in town. As a matter of fact, we got two orders of them. Because, why not?
Anyway, this year Dirt Candy chef Amanda Cohen released a cookbook! It’s super fun because it’s also part graphic novel. I highly recommend it!
I adapted her recipe a little bit and now make the jalapeno hush puppies at home. Delicious and a big hit with guests! Make, and enjoy!
Japaleno Hush Puppies with Maple Butter
Hush Puppies Ingredients:
|Canola oil for deep frying
1 1/4 cups cornmeal
3/4 cup all-purpose flour
1 Tbsp plus 1 tsp baking powder
|1 tsp salt
1/2 cup diced jalapeno
1 1/2 cups unflavored, unsweetened soy milk
Maple Butter Ingredients:
|1 cup Earth Balance
1/4 cup maple syrup
For the vegan maple butter, beat together the Earth Balance (slightly softened) with the maple syrup and salt. You can whisk vigorously or use a stand mixer. Can be stored in fridge for up to 1 month.
In a large pot, heat oil to 360 degrees.
In a bowl, mix together the cornmeal, flour, baking powder and salt. Then add the diced jalapeno. Gently fold in the unflavored soy milk.
Using 2 spoons, slowly push a spoonful of batter into the hot oil. Add more flour to the batter if you find your batter falls apart in the oil. The batter should sink to the bottom of the oil, then rise to the top. Flip once, and fry until golden brown, about 3 minutes.
Serve warm with the maple butter and enjoy!!