Hominy Fritters with Bacon Thyme Dipping Sauce
- 425 grams tin white hominy, drained, rinsed well and dried (or sweetcorn kernels)
- 150 ml hot pepper jelly, or sweet chilli dipping sauce
- 2 tbsp cider vinegar
- 1 1/2 tsp Schwartz Thyme 5
- 125 grams cornmeal or polenta
- 175 grams flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp Schwartz Sea Salt
- 3/4 tsp Schwartz Garlic Granules
- 2 spring onions, thinly sliced
- 2 eggs, well beaten
- 150 ml semi skimmed milk
- vegetable oil, for frying
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.
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.
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.
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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