Jalapeno & Bacon Hush Puppies With Chipotle Dip - cooking recipe

Ingredients

1/2 lb bacon, cooked and crumbled
2 jalapenos, 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 sour cream, divided
1 egg, beaten
1/2 cup cheddar cheese, grated
1/4 cup TABASCO(R) brand Chipotle Pepper Sauce
1 lime, juice and zest
peanut oil, for frying

Preparation

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 Tabasco, and lime juice and zest. Mix well to combine.