Hominy Fritters with Bacon Thyme Dipping Sauce
appetizer

Hominy Fritters with Bacon Thyme Dipping Sauce

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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

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Ingredients

15

Servings

  • 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
  • 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

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition information (per Serving)

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