Author Notes
This is the perfect side dish to heat up any meal! —Texas Pete
Ingredients
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2 tablespoons
Texas Pete Hot Sauce
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1 cup
Green Mountain Gringo Medium Salsa, drained, pulsed in food processor
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3 cups
peanut, grape seed or canola oil for frying
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1 1/4 cups
white cornmeal
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1/2 cup
all purpose flour
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1 teaspoon
kosher salt
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1 teaspoon
black pepper
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2 teaspoons
baking powder
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1 cup
buttermilk
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1
egg, beaten
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1 teaspoon
garlic, minced
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1 cup
cheddar cheese, thick shred
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1/2 cup
bacon, cooked and crumbled
Directions
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Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350 degrees over medium-high heat.
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In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside.
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In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Green Mountain Gringo® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed.
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Add cheese and bacon. Mix until just combined.
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Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through.
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Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.
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