Vegan Hush Puppies

Baked Hush Puppies


Carin Krasner/Getty Images 

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 12 servings
Yield: 12 hush puppies
Nutrition Facts (per serving)
86 Calories
1g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 86
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 16mg 5%
Sodium 316mg 14%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 6%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 93mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some claim the name "hush puppies" originates from 1800s hunters and fisherman who would make cornmeal cakes, and then toss them to their dogs as a way to "hush the puppies" during a cookout. Others say the tradition was taught to Southerners by French nuns in the 1720s who made handmade patties called croquettes de maise (or corn croquettes). But today, hush puppies seem to accompany any order of fried fish that's served south of the Mason-Dixon line.

However, for vegans, this egg- and milk-laden recipe, in its traditional form, is not an ideal Southern-inspired meal. So grab yourself some fresh sweet corn when it's in season, and work in a few egg and dairy substitutes, for a gourmet hush puppy recipe that even your friends without dietary restrictions will love. Enjoy these fried dough balls (with crispy outsides and soft, fluffy centers) alongside a farmer's market salad or a grilled fish dish during the height of the summer. And opt for a healthier, heart-friendly option by baking them instead.


  • Egg replacer, equivalent to 1 egg

  • 2/3 cup unsweetened, unflavored soy milk, or another vegan milk substitute

  • 1 1/4 cups cornmeal

  • 1/2 cup flour

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 teaspoons baking powder

  • 1 teaspoon sugar

  • 1/2 cup sweet corn, or more for a fresher taste

  • 4 medium green onions, diced

  • 1 jalapeño pepper, seeded and diced, optional

  • Vegetable oil, optional, for frying

Steps to Make It

Pan-Fried Hush Puppies

  1. In a large bowl, whisk together the egg replacer and soy milk.

  2. In a small bowl, combine the dry ingredients: cornmeal, flour, salt, black pepper, baking powder, and sugar. Whisk to incorporate.

  3. Pour the dry ingredients into the wet and mix well.

  4. Add the corn, green onions, and jalapeño (if using). Mix to combine.

  5. Heat four inches of oil in a large Dutch over medium-high heat until it reaches 360 F.

  6. Working in batches, drop a few tablespoon-sized dollops of batter into the oil.

  7. Cook, turning once or twice, for approximately 4 to 5 minutes, or until the hush puppies are golden brown all over. 

  8. Remove the hush puppies from the oil with tongs or a mesh spoon. Place them on a dish covered in paper towels to absorb the oil and to allow the puppies to cool slightly.

  9. Serve immediately with ketchup or a homemade apricot dipping sauce

Baked Hush Puppies

  1. Preheat the oven to 425 F.

  2. Assemble all the ingredients by following steps one through four above.

  3. Grease a cookie sheet or use a waxed paper or silicone liner.

  4. Spoon the batter by the tablespoon-full onto the prepared sheet.

  5. Bake 15 to 20 minutes, until golden brown and until a toothpick inserted into the center comes out clean.

  6. Remove the pan from the oven and remove the hush puppies from the pan. Allow them to cool slightly on a baker's rack or on paper towels. 

  7. Serve immediately. 

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