| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 to 12 hush puppies |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 to 12 hush puppies |
Ingredients
- 4 cups canola oil
- 1 cup leftover cornbread batter from “Chili Topped Corn Bites” recipe
- 3/4 cup leftover chili from “Chili Topped Corn Bites” recipe
- 1 tablespoon chopped parsley leaves
- 1/2 teaspoon baking powder
- 1/2 cup sour cream
- 2 teaspoons finely chopped chives
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon hot sauce (recommended: Tabasco)
Instructions
- Heat the oil, in a heavy-bottomed pot over medium-high heat, to 360 degrees F.
- In a large bowl, mix together the cornbread batter, chili, parsley and baking powder until thoroughly combined.
- Working in batches, so to not over crowd the oil, drop the batter by heaping tablespoons into the hot oil. Fry until golden brown, about 4 to 5 minutes. Remove from the oil to a plate lined with a paper bag or paper towels, to drain. Transfer to a serving platter and serve with the Spicy Sour Cream Dipping Sauce:
- For Spicy Sour Cream Dipping Sauce:
- Add all the ingredients to a small bowl and stir until well combined.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 675 |
| Total Fat | 75 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 28 mg |
| Serving Size | 1 of 12 servings |
| Calories | 675 |
| Total Fat | 75 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 28 mg |
Reviews
Wow. These were delicious. Thanks for the heads up.
Scrumptious!!!!!!!!!!!!!!!!!!!
This was good but where do I get the Other recipes that you had on the show that day? Sunday,December 6th.