Post by Loupy on Jun 11, 2015 18:52:06 GMT -7
BACON PEPPER JACK HUSHPUPPIES WITH SWEET CHILI DIJON DIP
From: Jen @ www.carlsbadcravings.com/
If you have never devoured a hushpuppy before, please end your depravation right now starting with these Bacon Pepper Jack Hushpuppies with the most crazy delicious Sweet Chili Dijon Sauce. These hushpuppies are so easy to make and take less than 30 minutes start to finish (most of that time is just babysitting them as they fry). Good thing, because you will probably inhale them in less than 10 minutes and need a second batch.
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
Serves: 50 hushpuppies
INGREDIENTS
For the Sweet Chili Dijon Sauce
1/2 cup Thai Sweet Red Chili Sauce (found in Asian section of any supermarket)
1/4 cup Dijon mustard
2 tablespoons honey
Hot sauce to taste (optional)
For the Hushpuppies
1 1/2 quarts peanut, canola or vegetable oil, for frying
Dry Ingredients
1 1/2 cups fine cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground Cumin
1/8 teaspoon cayenne pepper
Wet ingredients
1/2 cup cooked bacon, finely crumbled
1/4 cup green onions, thinly chopped
1/2 cup pepper jack cheese, FRESHLY shredded
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
2 tablespoons butter, melted
INSTRUCTIONS
Whisk together Sweet Chili Dijon Sauce ingredients in a medium bowl and set aside.
Heat oil to 350F degrees in a deep-fryer or Dutch oven.
In a large bowl, whisk together Wet Ingredients.
In a separate bowl, mix together Dry Ingredients.
Pour Dry Ingredients into Wet ingredients and stir just until evenly combined.
Chill for 5 minutes.*
Drop batter by 1 ½ teaspoons (or 1 heaping teaspoon) into the hot oil (it will be sticky!).
Fry hushpuppies in batches for 2-3 minutes or until golden, flipping them about halfway through.
Be careful not to overcrowd the pan while frying so you will have room to flip.
Use tongs or a slotted spoon to transfer fried hushpuppies to a paper towel lined baking sheet or serving platter.
Hush puppies are best served hot but still delicious room temperature.
You can also reheat in themicrowave for about 45 seconds.
NOTES
*I like to work with half of the mixture at time and keep the other half in the refrigerator until I'm ready for it because it is easier to handle when slightly chilled.
From: Jen @ www.carlsbadcravings.com/
If you have never devoured a hushpuppy before, please end your depravation right now starting with these Bacon Pepper Jack Hushpuppies with the most crazy delicious Sweet Chili Dijon Sauce. These hushpuppies are so easy to make and take less than 30 minutes start to finish (most of that time is just babysitting them as they fry). Good thing, because you will probably inhale them in less than 10 minutes and need a second batch.
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
Serves: 50 hushpuppies
INGREDIENTS
For the Sweet Chili Dijon Sauce
1/2 cup Thai Sweet Red Chili Sauce (found in Asian section of any supermarket)
1/4 cup Dijon mustard
2 tablespoons honey
Hot sauce to taste (optional)
For the Hushpuppies
1 1/2 quarts peanut, canola or vegetable oil, for frying
Dry Ingredients
1 1/2 cups fine cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground Cumin
1/8 teaspoon cayenne pepper
Wet ingredients
1/2 cup cooked bacon, finely crumbled
1/4 cup green onions, thinly chopped
1/2 cup pepper jack cheese, FRESHLY shredded
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
2 tablespoons butter, melted
INSTRUCTIONS
Whisk together Sweet Chili Dijon Sauce ingredients in a medium bowl and set aside.
Heat oil to 350F degrees in a deep-fryer or Dutch oven.
In a large bowl, whisk together Wet Ingredients.
In a separate bowl, mix together Dry Ingredients.
Pour Dry Ingredients into Wet ingredients and stir just until evenly combined.
Chill for 5 minutes.*
Drop batter by 1 ½ teaspoons (or 1 heaping teaspoon) into the hot oil (it will be sticky!).
Fry hushpuppies in batches for 2-3 minutes or until golden, flipping them about halfway through.
Be careful not to overcrowd the pan while frying so you will have room to flip.
Use tongs or a slotted spoon to transfer fried hushpuppies to a paper towel lined baking sheet or serving platter.
Hush puppies are best served hot but still delicious room temperature.
You can also reheat in themicrowave for about 45 seconds.
NOTES
*I like to work with half of the mixture at time and keep the other half in the refrigerator until I'm ready for it because it is easier to handle when slightly chilled.
