Jalapeno and Bacon Hushpuppies with a Chipotle Dip

By JimMac

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

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