Vegan Hushpuppies

I am going to be honest… this is a recipe that I usually would just whip up on a limb and it always turned out great. When we I decided to make it a recipe and measured everything, it seemed impossible to get just right. Isn’t it funny how life works that way? I honestly figured this would be one of the simplest and quicker recipes, but turned out to give me more trouble than I’m sure hush puppies are typically worth. But after making a million horrendous batches (after never having a bad batch before that), I couldn’t give up. They were daggum’ HUSHPUPPIES for that matter. Surely I was going to figure out what I was doing wrong. 

P.s. I did. I forgot to add in the flax egg that I set aside on the very first batch. Somehow I made 3 batches before realizing what was going wrong. The dough was too thick and I just kept taking out corn meal until it hit me.

I guess the moral of the story is… heck I don’t know the moral, but we all have those days. I’ve been having one of those months, ya know?


The recipe is a simple one. It always has been. I just tend to make things more difficult than they have to be sometimes. Prepare 1/2 flax egg (or 1 if you want to double this recipe) in a seperate bowl and set aside for about 5 minutes, or until it gets an egg-like consistency. Dice up some onion. Then, you just mix in everything in one big mixing bowl!


Heat a couple inches of the frying oil of your choice (I used vegetable oil, because it’s cheap) to 350-375°F. Form dough into golf ball size balls and drop into the hot oil. Allow to fry for about 5-7 minutes, or until nice and brown on the outside. Remove from oil, place on some paper towels to soak up the excess oil. Salt and serve!


Vegan Hushpuppies

Prep time: 5 minutes
Cook time: 5-7 minutes
Servings: 4 (about 12 hush puppies)


  • 1/4 yellow onion, diced
  • 1/2 flax egg (1/2 tbsp ground flaxseed + 1 1/2 tbsp water, set for about 5 minutes)
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1/4 cup almond milk
  • 1 tsp baking powder
  • 1/2 tsp sugar
  • 1/4 tsp salt&pepper
  • Oil for frying


  1. Prepare the flax egg and dice up the onion
  2. Heat frying oil to 350-375°F
  3. Combine all the ingredients into one bowl and mix well.
  4. Use an ice cream scoop, or your hands, and make golf ball size balls with the dough
  5. Drop each ball into the hot oil and allow to fry for about 5-7 minutes.
  6. Remove from oil, place on some paper towels to remove excess oil, top with salt and ENJOY!





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  2. Kayla Neujahr says:

    These are fantastic! We made some to eat the next day, and ended up eating them all and having to make another (double) batch. Thank you so much💗 we modified a couple ingredients which were:
    Spelt Flour
    Coconut sugar
    Oat mylk
    & Himalaya pink salt
    & added a little extra onion and flour!
    Thank you again✨✨✨✨

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