Ingredients

Elote Hush Puppies:

• 1 Cup Yellow Cornmeal
• 1/2 Cup All-Purpose Flour
• 1/2 Cup Habanero Chili Love Corn
• 1 Tablespoon Granulated Sugar
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt
• 1 Cup Unsweetened Non-Dairy Milk
• 1/2 Cup Unsweetened Apple Sauce
• 1 Teaspoon Apple Cider Vinegar
• Neutral Oil, for Frying

Tofu Cotija:*

• 8 Ounce (1/2 Package) Super Firm Tofu, Pressed for 2 - 3 Hours
• 1 1/2 Teaspoons Apple Cider Vinegar
• 1 Teaspoon White Miso Paste
• 1 Teaspoon Nutritional Yeast
• 1/8 Teaspoon Salt

To Serve:

• Smoked Paprika
• Minced Fresh Cilantro
• Vegan Mayonnaise

Instructions

1. In a medium bowl, mix together the cornmeal, flour, Love Corn, sugar, baking powder and soda, onion powder, garlic powder, and salt. Stir until well combined and all the ingredients are distributed evenly throughout the mixture.
2. In a separate bowl, whisk together the non-dairy milk, applesauce, and vinegar. Once smooth, add these wet ingredients into the bowl of dry, stirring gently with a wide spatula until incorporated.
3. Cover and refrigerate for at least 1 hour before proceeding to let the batter thicken. If you'd prefer, you can let it rest overnight, and up to 24 hours before cooking.
4. Meanwhile, to make the tofu cotija, you want to press as much of the liquid out as possible. The longer you can press it, the better, so don't skip this step. When it seems almost dry to the touch, crumble it roughly and toss in a small bowl along with the remaining ingredients. Stir thoroughly to completely to completely coat the tofu with seasonings. Use right away, or store in an airtight container in the fridge for up to one week, or stash in the freezer for up to 3 months.
5. When the batter is rested and ready, set a high-sided saucepan over medium heat and add about 2 inches of neutral oil. Heat to 360 - 370 degrees.
6. Use a cookie scoop to drop 1 tablespoon of batter at a time into the oil. Work in batches so as not to crowd the pan, cooking no more than 5 - 6 hush puppies at once.
7. Fry until outsides are golden brown all over; approximately 4 - 5 minutes. Remove with a slotted spoon and place on paper towel-lined plate to absorb any excess oil. Transfer to a baking sheet in warm oven to keep heat until all are fried and ready to serve.
8. Top crispy hush puppies with a sprinkle of tofu cotija, paprika, and fresh cilantro. Serve alongside vegan mayonnaise and dip to your heart's content!

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Wildwood, Organic Sproutofu, Super Firm, 16 oz
• 
  Best Foods Vegan Mayonnaise Jar Made with Non GMO Sourced Ingredients, No Artificial Flavors or Colors, No Cholesterol, Gluten Free, 1 gallon
• 
  LOVE CORN: Habanero Chilli | Roasted Crunchy Corn

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.