NOS RECETTES

Bacon Hush Puppies

Servings36

Prep Time20Min

Cook Time15Min

LevelMedium

1 pkg Schneiders® Hickory Smoked Classic Cut Bacon, cooked per package instructions, crumbled

11/4 cups Cornmeal

1 tsp Garlic powder

½ cup Flour

½ tsp Kosher salt

1 tsp Pepper

2 tsp Baking soda

1 Egg, lightly beaten

1 cup Buttermilk

2 tsp Hot sauce

1 cup Cheddar cheese, grated

1/3 cup Green onions, thinly sliced

Buttermilk Dill Dipping Sauce:

½ cup Sour cream

¼ cup Buttermilk

¼ cup 3% fat Greek yogurt

1 small Clove garlic, rasped

1 tbsp Lemon juice

2 tbsp Dill, chopped

Salt and pepper to taste

Preheat deep fryer to 350ºF. If using a pot, heat oil over medium heat to 350ºF using a candy thermometer.

In a medium bowl mix together cornmeal, garlic powder, flour, salt, pepper and baking soda.

In a separate bowl whisk together egg, buttermilk, and hot sauce. Mix wet ingredients into the dry ingredients.

Stir in cheese, bacon and green onions being sure not to over mix.

Working in small batches, using 2 spoons, carefully spoon in tablespoon sized balls of batter into oil. Cook for 1 to 2 minutes until golden. Flip and cook for another minute or two until golden and crispy. Drain into a large bowl lined with paper towel. Serve immediately.

Buttermilk Dill Dipping Sauce:

In a medium bowl add all ingredients and whisk until combined. Season with salt and pepper to taste.

Notes:
Buttermilk dipping sauce can be made up to 2 days in advance and kept in the fridge in an airtight container.