Ingredients
1⁄2 lb bacon, cooked and crumbled
2 jalapenos, 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 Pepper Sauce
1 lime, juice and zest
peanut oil, for frying
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 Tabasco, and lime juice and zest. Mix well to combine.
From http://www.food.com/recipe/jalapeno-bacon-hush-puppies-with-chipotle-dip-512933. Have not yet tried - found this one on the internet and marked it for future reference.
Nutritional Info
Servings Per Recipe: 8, Calories 384.2, Total Carbohydrate 24.6 g, Protein 9.8 g
