JALAPENO & BACON HUSHPUPPIES W/ CHIPOTLE DIP

Jalapeno & Bacon Hushpuppies w/ Chipotle Dip image

Provided by @MakeItYours

Number Of Ingredients 14

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½ lb Bacon - cooked and crumbled
2 Jalapeno -seeded and finely minced
1 cup yellow cornmeal
3/4 cup self-rising flour
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
2 cups Daisy Sour Cream, divided
1 egg, beaten
1/2 cup cheddar cheese, grated
¼ cup chipotle tobasco
1 lime, juice and zest
•Peanut oil, for frying

Steps:

Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives 1 cup sour cream, egg and cheese. Mix well to combine. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the dip.
For the dip - combine remaining cup of sour cream, chipotle toabsco and lime juice and zest. Mix well to combine