Jalapeno and Bacon Hushpuppies with a Chipotle Dip
By JimMac
Rate this recipe
4/5
(1 Votes)
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 Daisy Sour Cream, divided
- 1 egg, beaten
- 1/2 cup cheddar cheese, grated
- 1/4 cup chipotle tobasco
- 1 lime, juice and zest
- Peanut oil, for frying
Details
Servings 8
Preparation
Step 1
DIRECTIONS
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 toabsco and lime juice and zest. Mix well to combine
You'll also love
- Pork-Filled Turnovers 4/5 (1 Votes)
- Buttermilk Battered Fried Fish 4/5 (1 Votes)
- SCOTTISH BEEF AND POTATOES 4/5 (1 Votes)
- Best Charcoal Grill-Smoked Pork... 4.5/5 (2 Votes)
- Arugula Pesto Pasta with Ricotta... 4/5 (1 Votes)
Review this recipe