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.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, salt, black pepper, and cayenne pepper. Whisk to blend the dry ingredients.

Step 5

In a separate bowl, whisk together the milk and egg. Stir in the cooled mashed eggplant, chopped green onions, and minced garlic.

Step 6

Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix, as this can make the batter dense.

Step 7

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.

Step 8

Using a small ice cream scoop or two spoons, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.

Step 9

Cook the hush puppies for 3-4 minutes, turning occasionally, until they are golden brown and crisp on all sides.

Step 10

Remove the hush puppies from the oil with a slotted spoon and drain them on a plate lined with paper towels.

Step 11

Serve the Eggplant Aubergine Hush Puppies warm as a side dish or snack with your favorite dipping sauce.

Nutrition Facts

Serving size	(1855.4g)

Amount per serving	% Daily Value*
Calories	9671.5

Total Fat 967.3g	0%
Saturated Fat 140.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 236.0mg	0%
Sodium 3462.8mg	0%
Total Carbohydrate 309.5g	0%
Dietary Fiber 27.5g	0%
Total Sugars 46.3g
Protein 42.8g	0%

Vitamin D 134.3IU	0%
Calcium 315.4mg	0%
Iron 13.1mg	0%
Potassium 1502.6mg	0%

*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.

Source of Calories

Fat: 86.1%

Protein: 1.7%

Carbs: 12.2%