Texas Pete® Hush Puppies with Cheddar Cheese & Bacon

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  • 2 tbsp. Texas Pete ® Original Hot Sauce
  • Peanut, grapeseed or canola oil for frying
  • 1 1/4 cups white cornmeal
  • 1/2 cup all purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tsp. baking powder
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 tsp. garlic, minced
  • 1 cup Green Mountain Gringo® medium salsa, drained, pulsed in food processor
  • 1 cup cheddar cheese, thick shred
  • 1/2 cup bacon, cooked and crumbled
  • Kosher salt to taste

Products used in this recipe:

Texas Pete® Original Hot Sauce

Texas Pete® Original Hot Sauce
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  1. Preheat fryer to 350° F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350° F over medium-high heat.
  2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside.
  3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Green Mountain Gringo® medium salsa. Pour wet ingredients into the dry ingredients and stir until just mixed.
  4. Add cheese and bacon. Mix until just combined.
  5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through.
  6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.