A modern take on hush puppies, these fritters get their rich flavor from whole kernels of hominy and savory thyme. Pair with a dipping sauce of bacon, thyme, hot pepper jelly and cider vinegar.
20m
PREP TIME
35m
COOK TIME
207
CALORIES
15
INGREDIENTS
Servings: 15
Ingredients
- 8 slices bacon
- 1 can (15 ounces) white hominy, drained, rinsed well and dried
- 1/2 cup hot pepper jelly
- 2 tablespoons cider vinegar
- 2 tablespoons McCormick Gourmet™ Organic Thyme Leaves
- 3/4 cup cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 3/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 cup thinly sliced green onions
- 2 eggs, well beaten
- 2/3 cup milk
- Vegetable oil, for frying
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat until crisp. Remove from pan and drain on paper towels. Add hominy to skillet with bacon drippings; cook and stir 5 minutes or until lightly browned. Remove from pan; set aside.
- 2 Place pepper jelly, vinegar, 1/2 teaspoon of the thyme and 3 slices of the cooked bacon in small food processor or blender container; cover. Process on high until well blended and smooth; set aside. Crumble remaining bacon slices; set aside.
- 3 Mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining 1 teaspoon thyme in large bowl. Add green onions, remaining crumbled bacon, eggs and milk; stir until just blended. Gently stir in hominy. Batter will be lumpy. Do not over stir.
- 4 Pour about 2 inches oil into large heavy saucepan. Heat to 350ºF on medium heat. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry 4 minutes or until golden brown, turning once. Skim and remove any cooked fritter crumbs between batches. Drain on paper towels. Serve fritters with Bacon Thyme Dipping Sauce.
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