Hominy Fritters with Bacon Thyme Dipping Sauce

 


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.

Yield: 2 fritters per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
bacon slices 4 eaches 1. 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.

2. Place pepper jelly, vinegar, ¼ teaspoon of the thyme and 1 slice 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.

3. Mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining ½ 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.

4. 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.

white hominy, 15 oz. can drained, rinsed well and dried 1/2 can
hot pepper jelly 1/4 cup
cider vinegar 1 tablespoon
McCormick Culinary® Thyme Leaves 3/4 teaspoon
cornmeal 1/4 cup
flour 1/4 cup
baking powder 1/2 tablespoon
sugar 1/2 tablespoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
McCormick Culinary® Garlic Powder 1/4 teaspoon
green onions, thinly sliced 2 tablespoons
eggs, well beaten 1 each
milk 1/3 cup
vegetable oil, for frying
Ingredients Quantities Instructions
bacon slices 24 eaches 1. 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.

2. Place pepper jelly, vinegar, ¼ teaspoon of the thyme and 1 slice 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.

3. Mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining ½ 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.

4. 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.

white hominy, 15 oz. can drained, rinsed well and dried 3 cans
hot pepper jelly 1 1/2 cups
cider vinegar 6 tablespoons
Thyme Leaves 4 1/2 teaspoons
cornmeal 1 1/2 cups
flour 1 1/2 cups
baking powder 3 tablespoons
sugar 3 tablespoons
Sea Salt, Mediterranean Fine Grind 1 tablespoon
Garlic Powder 1 1/2 teaspoons
green onions, thinly sliced 3/4 cups
eggs, well beaten 6 eaches
milk 2 cups
vegetable oil, for frying
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 200 kcal


Total fat 11 g


Saturated fat 2 g


Trans fat 0 g


Cholesterol 30 mg


Sodium 420 mg


Carbohydrate 22 g


Dietary fiber 2 g


Sugars 7 g


Protein 5 g


Chef's Tip: Hominy is dried corn which has been soaked in limewater to remove the hulls and soften the kernels. Canned hominy is available in the canned vegetables or Latin aisles of supermarkets.

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