I really think you're going to love my Southwest twist on a Southern favorite! Who doesn't love hush puppies?! Crispy fried on the outside, fluffy cornbread on the inside loaded with chunks of ham and green chiles. The only thing that could make that situation better is the Chipotle Honey Mustard sauce they're dunked in
Look at how golden and delicious! I bet you can't eat just one.
Green Chile Ham Hush Puppies with Chipotle Honey Mustard
6 cups vegetable oil for frying
1/2 cup yellow mustard
1/4 cup honey
2 Tablespoons mayonnaise
2 Tablespoons pureed chipotle chilies in adobo sauce
2 cups flour
½ cup cornmeal
2 1/2 teaspoons baking powder
6 Tablespoons sugar
1 teaspoon garlic salt
1/4 teaspoon baking soda
1 1/2 cup buttermilk
2 large eggs
2 Tablespoons sliced green onion
1 1/2 cup diced Frick’s Quality Meats Bone In Half Ham
½ cup chopped canned green chiles
In a small mixing bowl whisk together the yellow mustard, honey, mayonnaise and pureed chipotles. Place in the fridge to chill.
In a small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, garlic salt and baking soda. In a separate large mixing bowl, whisk together the buttermilk and eggs. Add the sliced green onion, diced ham, chopped green chiles and the flour mixture and stir until just combined.
Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Serve immediately with the chilled dip.
Makes 28 hush puppies
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