Burnt End Hush Puppies
Brisket burnt ends mixed with cornmeal, onions, and jalapenos, and fried into crispy little bites of deliciousness.
Servings: 5 people
- 1 package Curly’s RoadTrip Eats Kansas City Style Burnt Ends
- 1 cup cornmeal
- 1/4 cup flour
- 1 small onion diced
- 1/2 cup pickled jalapenos diced
- 1 egg
- 1/2 cup milk
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Mix the dip ingredients together and set aside in the fridge.
Preheat oil to 350 for frying.
Mix all the hushpuppy ingredients together.
Use a spoon to grab the hush puppy batter in about 2 tablespoon increments. Drip the batter into the oil one by one.
Fry until browned and crispy and fully cooked through.
Serve with dipping sauce.