Eggplant Aubergine Hush Puppies
Crisp, golden, and bursting with savory flavor, these Eggplant Aubergine Hush Puppies are a unique twist on a beloved Southern classic. Roasted eggplant (aubergine) lends a creamy richness to the batter, while finely chopped green onions and a touch of garlic amp up the flavor. A blend of cornmeal and flour creates the perfect crunchy exterior, and just the right hint of cayenne pepper adds a subtle kick. Fried to perfection, these bite-sized delights are ideal as an appetizer, snack, or side dish. Serve them warm with your favorite dipping sauce for a crowd-pleasing treat that combines comfort food charm with a gourmet flair. Perfect for vegetarians, these hush puppies showcase a clever way to incorporate eggplant into your recipes while maintaining their irresistibly crispy texture.
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Recipe Information
Ingredients
- 1 medium-sized Eggplant (aubergine)
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Green onion (finely chopped)
- 2 teaspoons Garlic (minced)
- 4 cups Vegetable oil (for frying)
Instructions
Preheat your oven to 400°F (200°C).
Prick the eggplant all over with a fork and place it on a baking sheet lined with foil. Roast the eggplant in the oven for 30-40 minutes, or until it is soft and the skin is wrinkled.
Once the eggplant is cool enough to handle, peel off the skin and mash the flesh in a bowl. Set the mashed eggplant aside and allow it to cool completely.
In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, salt, black pepper, and cayenne pepper. Whisk to blend the dry ingredients.
In a separate bowl, whisk together the milk and egg. Stir in the cooled mashed eggplant, chopped green onions, and minced garlic.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix, as this can make the batter dense.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use enough oil for the hush puppies to float freely while frying.
Using a small ice cream scoop or two spoons, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
Cook the hush puppies for 3-4 minutes, turning occasionally, until they are golden brown and crisp on all sides.
Remove the hush puppies from the oil with a slotted spoon and drain them on a plate lined with paper towels.
Serve the Eggplant Aubergine Hush Puppies warm as a side dish or snack with your favorite dipping sauce.
Nutrition Facts
Calories |
9672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 967.3 g | 1240% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 309.5 g | 113% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 46.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
