hominy fritters & bacon thyme dipping sauce recipe | Schwartz
A modern take on hush puppies, these fritters get their rich flavour from whole kernels of hominy and savoury thyme. Pair with a dipping sauce of bacon, thyme, hot and sour.
Ingredients
- 250 g (9 oz) bacon, sliced
- 425 g tin white hominy, drained, rinsed well and dried (or sweetcorn kernels)
- 150 ml (1/4 pint) hot pepper jelly, or sweet chilli dipping sauce
- 2 tbsp cider vinegar
- 1 1/2 tsp Thyme
- 125 g (5 oz) cornmeal or polenta
- 175 g (6 oz) flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp Sea Salt
- 3/4 tsp Garlic Granules
- 2 spring onions, thinly sliced
- 2 eggs, well beaten
- 150 ml (1/4 pint) semi skimmed milk
- vegetable oil, for frying
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