Curry Hush Puppies With Cilantro Lime Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Vegan, Thai-Inspired, Southern Fusion
Serves: 12 hush puppies
Ingredients
  • 1 cup + 2 Tbsp yellow cornmeal
  • ¾ cup + 2 Tbsp flour
  • 1½ tsp baking powder
  • heaping ¼ tsp salt
  • 2 Tbsp Chef's Choice massaman curry paste
  • 3 Tbsp egg replacer
  • 1 cup Chef's Choice coconut milk
  • 2 Tbsp melted vegan butter
  • ¼ cup minced shallot
  • cooking oil spray
  • Cilantro Lime Sauce
  • ¼ cup Chef's Choice coconut milk
  • ¼ cup coconut yogurt
  • 2 Tbsp minced cilantro
  • pinch salt
  • juice of ½ lime
Instructions
  1. In a large mixing bowl, combine the corn flour, regular flour, salt, and baking powder. Whisk together. In a medium bowl, combine the curry paste, egg replacer, and butter. Stir well until evenly mixed. Stir the wet ingredients into the dry ingredients until just combined. Fold in the minced shallot.
  2. Line an air fryer tray with foil. Use a muffin scoop to portion out the hush puppies. Leave ½" space between them for the air to circulate. Spray with cooking oil.
  3. Cook at 375F on the air fryer setting for 4-5 minutes. Carefully flip over and spray the other side with cooking oil. Cook for another 4-5 minutes until golden brown. Meanwhile, combine the sauce ingredients in a small mixing bowl.
  4. Serve the hush puppies right away with Coconut Cilantro Lime Sauce.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/curry-hush-puppies/