Appetizers are my meal of choice. If there is an appetizer sampler on the menu, you better believe I’m all in. There’s just something about crunchy, dipable finger food that gets me every time. And today that’s all I wanted, something crunchy with a dipping sauce. I have been wanting to make queso blanco anyway, so why not have something fun to dip in it? I air fried my hush puppies, but you can bake them at 425°F and get similar results, I’m sure. They just might not be as crispy crunchy. Don’t be scared of the amount of veggies that go into this. They help keep everything moist by releasing moisture into the hush puppies as they cook. You want your dough to be thick, very thick, so that you can form balls that hold their shape.
The dogs so desperately wanted to try this, but no onions for doggies unfortunately. Serve these up with queso blanco for dipping or enjoy them with some chili, macaroni and cheese, or stew.
1 1/4 cups of corn meal
3/4 cup of whole wheat flour
1 tablespoon of maple syrup or sweetener of choice
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of Old Bay, Tony’s, or seasoning blend of choice (garlic powder, chili powder, paprika, and salt make a great combination too)
1 tablespoon of flax meal
1/2 of an onion, diced small
1/4 cup of diced jalapeno, optional
1/2 cup of frozen sweet corn kernels, no need to thaw
1 tablespoon of chopped cilantro, optional
1/2 cup of queso blanco
1/2 cup of water or plant milk (soy works best)
Salt and pepper to taste
Mix all of the dry ingredients well. Add the onion, jalapeno, corn, and cilantro and mix well.
Add the queso and water or milk and mix until there are no dry ingredients showing. Don’t overmix the dough or it’ll make the hush puppies tough. Taste and season with salt and pepper. Let the mixture rest for 10 minutes.
Form into ping-pong ball sized balls.
Air fry at 390°F for 18-20 minutes, flipping halfway through.
Serve warm with extra queso blanco for dipping.