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Hominy Fritters with Bacon Thyme Dipping Sauce
Ingredients
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250 gram (9 ounce) bacon, sliced
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425 gram tin white hominy, drained, rinsed well and dried (or sweetcorn kernels)
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150 millilitre (1/4 pint) hot pepper jelly, or sweet chilli dipping sauce
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2 tablespoons cider vinegar
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1 1/2 teaspoon Dried Thyme
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125 gram (5 ounce) cornmeal or polenta
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175 gram (6 ounce) flour
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1 tablespoons baking powder
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1 tablespoons sugar
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1 teaspoon Sea Salt
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3/4 teaspoon Garlic Granules
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2 spring onions, thinly sliced
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2 eggs, well beaten
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150 millilitre (1/4 pint) semi skimmed milk
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vegetable oil, for frying
Key Products
Instructions
- 1 Fry the bacon in a large frying pan on medium heat until crisp. Remove from the pan and drain on paper towels. Add hominy to the pan with the bacon fat and juices. Cook and stir for five minutes, or until lightly browned. Remove from the pan and set aside.
- 2 Place pepper jelly (or sweet chilli dipping sauce), vinegar, ½ tsp Thyme and three slices of the cooked bacon in a small food processor and blend on high until it is smooth, then set aside. Chop the remaining bacon slices into small pieces and set aside.
- 3 Mix the cornmeal, flour, baking powder, sugar, Sea Salt, Garlic Granules and the remaining tsp of Thyme in a large bowl. Add the spring onions, the remaining chopped bacon, eggs and milk. Stir until just blended. Gently stir in the hominy. The batter will be lumpy. Do not over stir.
- 4 Deep fry as follows. Heat the oil to 180°C, 350°F. Drop 1 tbs of the batter at a time, into the hot oil. Fry in small batches for 4 minutes, or until golden brown, turning once. Skim the oil and remove any crumbs between batches. Drain on paper towels. Serve with Bacon Thyme Dipping Sauce.
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