Bacon Sweet Potato Hush Puppies W Creamy Dip Recipes

Steps:

• 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 Texas Pete® 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.

Steps:

• Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer.
• In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the "paste" pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate.
• Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed.
• Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper.
• Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.

Steps:

• In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
• Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
• In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
• In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
• Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
• Preheat a pot of oil to 350˚F (180˚C).
• Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
• Add the hush puppies to the oil and fry until golden brown on all sides.
• Transfer to a wire rack or paper towel lined-plate to drain.
• Serve immediately.
• Enjoy!