In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture.
For the mixture into balls, 1 tablespoon per ball.
Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes.
For stovetop frying, fill a large, heavy pot with about 3 inches of olive oil and heat to 350 degrees F over medium-high heat. Fry the hush puppies for 2 minutes, then turn and poke a little whole into each one using a knife or fork--this will help ensure the inside cooks evenly.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Souley Vegan, Oakland, CA
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