Hushpuppies with hot sauce, cheddar and bacon

Ingredients:

• Peanut, canola, or grapeseed oil, for frying
• 1 and 1/4 cups white cornmeal
• 0.5 cups premium flour
• 1 teaspoon of salt
• 1 teaspoon black pepper
• 2 tsp baking powder
• 1 cup of sour milk or kefir
• 1 egg, beaten
• 1 teaspoon crushed garlic
• 2 tablespoons Texas Pete hot sauce
• 1 cup Texas Pete Medium Salsa, drained, and puree in a food processor
• 1 tbsp. cheddar, coarsely grated
• 0.5 cups fried crumbled bacon

Preparation:

1. Preheat a deep fryer to 350°F (175°C) or pour 4 inches (10 cm) of oil into a deep, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan and heat to 350°F (175°C) over medium-high heat. In a large bowl, combine the cornmeal, flour, salt, pepper, and baking powder. Set aside.
2. In a medium bowl, combine the buttermilk, egg, garlic, hot sauce, and salsa. Pour the liquid ingredients into the dry ingredients and mix until smooth. Add the cheese and bacon. Stir until evenly distributed.
3. Carefully drop the dough balls into the deep fryer using two tablespoons. Fry for about 4 minutes, turning, until golden brown and cooked through. Transfer the doughnuts to a paper towel-lined baking sheet and season with salt to taste. Serve immediately.