Barbecue and Hoecakes with Coleslaw
 
Makes 6 servings
Ingredients
  • 2 (10.6-ounce) packages barbecue jackfruit*
  • 1¼ cups whole buttermilk, divided
  • ½ cup mayonnaise
  • 2 tablespoons plus 1 teaspoon granulated sugar, divided
  • 2 tablespoons apple cider vinegar
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon celery seed
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup thinly sliced yellow onion
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • ½ cup water
  • 2 large eggs
  • 6 tablespoons vegetable oil, divided
  • Barbecue sauce, to serve
Instructions
  1. In a medium saucepan, heat jackfruit over medium heat until hot, about 10 minutes; reduce heat to low, and keep warm.
  2. In a medium bowl, combine ¼ cup buttermilk, mayonnaise, 2 tablespoons sugar, vinegar, 1 teaspoon salt, pepper, and celery seed. Add cabbage, carrots, and onion, and stir until well combined.
  3. In another medium bowl, whisk together flour, cornmeal, baking powder, remaining 1½ teaspoons salt, and remaining 1 teaspoon sugar.
  4. In a small bowl, whisk together ½ cup water, egg, 2 tablespoons oil, and remaining 1 cup buttermilk. Add egg mixture to flour mixture, stirring just until combined.
  5. In a large cast-iron skillet, heat 2 tablespoons oil over medium heat. Drop ½ cup batter into center of skillet. Cook until golden brown, 3 to 4 minutes per side. Keep warm, and repeat with remaining batter and up to remaining 2 tablespoons oil as needed. Serve hoecakes immediately with jackfruit, coleslaw, and barbecue sauce.
Notes
*We used Upton’s Naturals Bar-B-Que Jackfruit. If you can’t find jackfruit, substitute vegetarian/vegan burgers.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/barbecue-and-hoecakes-with-coleslaw/