Sweet Hush Puppies - The Veggie Table

Fried sweet cornmeal nuggets make a fun breakfast or dessert.
Yield	about 25 hush puppies
Time	30 minutes
Tools	large bowl rubber spatula blender heavy, high-sided frying pan tongs large plate paper towels
Ingredients	2 c white flour 2 c cornmeal 1¼ t salt 1 T + 1 t baking powder ½ pound soft (not silken) tofu 1½ c water about ¾ c coconut, grapeseed, or soy oil, divided 2 T agave or maple syrup
Directions	Combine flour, cornmeal, salt, and baking powder in the bowl, then make a well in the center. Crumble the tofu into the blender; add water, ¼ c oil, and agave; and purée. Pour about an inch of oil into the pan and heat over medium high heat. Line the plate with paper towels and set next to the stove. Add the wet mixture to the dry and stir until just combined. When the oil is very hot but not smoking, roll about 2 T of the batter into a ball or short log and carefully drop into the pan. Repeat several times to fill the pan, leaving a bit of space between each hush puppy. Fry until golden brown, 2-4 minutes, then turn and fry the other side. Transfer the cooked hush puppies to the paper towels to drain. Repeat until you’ve used up all the batter.* Serve hot, with jam or maple syrup.
Notes	If, like me, you get tired of making all the little balls, you can spread the rest of the batter in a well-oiled baking dish, drizzle a bit of oil over the top, and bake for 25-30 minutes at 400 F. This will result in a sort of flatbread that is less tender but just as tasty. Also try Savory hush puppies. Adapted from the recipe in Tofu Cookery* – read my review. Buy it: Amazon.com \| Amazon.co.uk
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