Recipe courtesy of Souley Vegan

Gluten-Free Vegan Creole Jalapeno Hush Puppies

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 45 hush puppies
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2 cups brown rice flour

1 cup yellow cornmeal 

1 tablespoon garlic powder 

1 teaspoon cayenne

1 teaspoon freshly ground black pepper 

1 teaspoon baking powder 

1 teaspoon fine sea salt 

4 ounces jalapeno, finely diced

4 ounces vegan butter, melted 

Olive oil, for deep-frying


  1. 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.
  2. For the mixture into balls, 1 tablespoon per ball.
  3. 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.

Cook’s Note

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.