Hominy Fritters with Bacon Thyme Dipping Sauce | Club House for Chefs

Ingredients

• Serves 4
• 16 each Bacon slices
• 2 tsps (10 milliliters) Club House ® Sea Salt, French Mediterranean
• 1 1/2 tsps (7 milliliters) Club House Garlic Powder
• 1/2 cup (125 milliliters) Thinly sliced green onions
• 4 each Eggs, well beaten
• 1 1/3 cup (325 milliliters) Milk
• 1 each Vegetable oil for frying
• 2 cans White hominy, drained, rinsed well and dried
• 1 cup (250 milliliters) Hot pepper jelly
• 4 tbsps (60 milliliters) Cider vinegar
• 3 tsps (15 milliliters) Club House ® Thyme Leaves
• 1 1/2 cups (375 milliliters) Cornmeal
• 1 1/2 cups (375 milliliters) Flour
• 2 tbsps (30 milliliters) Baking powder
• 2 tbsps (30 milliliters) Sugar