You may also like
Categories:
canola oil batter leftover chili from parsley baking powder sour cream chives Cajun seasoning hot sauce
Viewed: 36 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
