Prep Time: 30 minutes
Cook Time: 15 minutes
Fiery Cornbread Hummus Fritters with sriracha mayo dipping sauce
Prep Time: 10 minutes
Cook Time: 4 minutes
Bring Your Flavor: Cornbread Challenge
Second Place: Domino Ireland, Raleigh
- 1 cup House-Autry yellow self-rising corn meal mix
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1 Tsp. salt
- 1 Tsp. onion powder
- 1 Tsp. garlic powder
- ½ Tsp. green chili powder (cayenne can be used as well)
- 1/2 Tsp. baking powder
- 1/2 Tsp. baking soda
- 2 large eggs
- 1 cup buttermilk
- ¾ cup diced green onions
- 1 jalapeno, deseeded, diced
- ½ cup feta cheese
- ¼ cup classic hummus
- Vegetable Oil
- Melon baller
In a Dutch oven or deep fryer, pour oil to a depth of about 3 inches. Heat oil to 350°F.
Mix all dry ingredients into a large mixing bowl. in another bowl, beat together egg and buttermilk. Stir into dry ingredients until just mixed. Fold in green onions, diced jalapenos, feta cheese and hummus until all is combined as a nice batter.
Use a melon baller or large spoon to drop cornbread batter into hot oil (do not overcrowd) cooking 4 minutes or until golden brown. Use a slotted spoon to move them around and brown them on all sides. Remove to plate lined with paper towels to let excess drain. Serve warm with dipping sauce.
Combine ¼ cup Sriracha mayo, 1 teaspoons lime juice. 1 teaspoon soy sauce, pinch of kosher salt and a pinch of black pepper for dipping sauce.
Products used in this recipe:
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