A modern take on hush puppies, these fritters get their rich flavor from whole kernels of hominy and savoury thyme. Pair with a dipping sauce of bacon, thyme, hot pepper jelly and cider vinegar.
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; sauté 5 minutes or until lightly browned. Remove from pan; set aside.
Place pepper jelly, vinegar, 1 tsp (5 mL) thyme and 6 slices cooked bacon in food processor or blender container; cover. Process on high until well blended and smooth; set aside. Crumble remaining bacon slices; set aside.
Meanwhile, mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining 2 tsp (10 mL) 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 overmix. Pour about 2-in (5 cm) vegetable oil into large heavy saucepan. Heat to 350ºF (180°C) on medium heat. Drop batter by spoonfuls, a few at a time, into hot oil. Fry 4 minutes or until golden brown, turning once. Drain on paper towels. Skim and remove any cooked fritter crumbs between batches. Serve fritters with Bacon Thyme Dipping Sauce.
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. Canned corn kernels can also be used if hominy is not available.
