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Ingredients
- 1/2 lb Bacon – cooked and crumbled
- 2 Jalapeno –seeded and finely minced
- 1 cup yellow cornmeal
- 3/4 cup self-rising flour
- 1/2 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1/2 small onion, grated
- 1/4 cup chives, chopped
- 2 cups Sour Cream, divided
- 1 egg, beaten
- 1/2 cup cheddar cheese, grated
- 1/4 cup chipotle tabasco
- 1 lime, juice and zest
- Peanut oil, for frying
Preparation
Step 1
Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives 1 cup sour cream, egg and cheese. Mix well to combine. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the dip.
For the dip – combine remaining cup of sour cream, chipotle tabasco and lime juice and zest. Mix well to combine
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