Jalapeño Popper Bites Recipe
🔪Prep Time: 15 minutes (not including time to cook quinoa)
👩🍳Cook Time: 25 minutes
2 cups cooked quinoa
1 cup corn flour (certified gluten-free if necessary), plus more if needed
3 or 4 small jalapeños, seeded and chopped
2 tablespoons unsweetened nondairy milk (nut-free and/or soy-free if necessary; see Variations)
2 tablespoons lime juice
2 tablespoons vegan cream cheese or mayonnaise (soy-free if necessary)
3 tablespoons nutritional yeast
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
Salt and black pepper to taste
Sunflower or canola oil for frying
1Combine the quinoa, corn flour, jalapeños, milk, lime juice, cream cheese or mayonnaise, nutritional yeast, cumin, coriander, and paprika in a large bowl and mix until fully combined. It should be moist and hold together when squeezed, but not wet like batter.
2If it’s too wet, add corn flour by the tablespoon until you have the right consistency. Add salt and pepper.
3Line a baking sheet with parchment paper or a silicone baking mat. Scoop about 2 tablespoons of the mixture into your hand and shape it into a ball. Place on the prepared baking sheet. Repeat with the remaining mixture.
4Heat a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. It is important to give the oil enough time to heat. (The bites will fall apart if the oil is not hot enough.)
5Check to make sure it’s hot enough by adding a pinch of the dough to the pan. If it sputters and sizzles, the oil is ready. Line a plate with paper towels.
6Carefully place 5 or 6 bites in the pan and cook for 3 to 4 minutes, until golden and firm, flipping them every 30 seconds or so to cook on all sides. Use a slotted spoon to transfer them to the plate, placing more paper towels on top to absorb the excess oil.
7Repeat with the remaining bites, adding more oil to the pan as needed (allow the oil to heat each time you add more). Serve warm, with salsa for dipping. These are best eaten the same day but will keep in an airtight container in the fridge for 1 to 2 days.
8Make these poppers extra hot by replacing half or all of the milk with hot sauce.
9To bake the poppers instead of frying them, preheat the oven to 375ºF (190ºC), place the poppers on a baking sheet lined with parchment paper or a silicone baking mat, and bake for 30 minutes, flipping once halfway through.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.