Hominy Fritters with Hatch Chile Bacon and Cheddar Cheese

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These cheesy Hominy Fritters loaded with Hatch chile bacon are crispy, crave-worthy bites perfect as a snack, side dish, or party appetizer.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: American, Southern Comfort, Southwestern

Servings: Servings

Calories: 100kcal

Begin by dicing and frying the bacon. Once the bacon has gotten crispy, remove it and set it aside.
Whisk the egg and stir in the milk and melted butter.
In a separate bowl, sift the flour and then stir in the salt and sugar.
Pour the wet ingredient mixture into the dry ingredients along with the drained and rinsed hominy, cooked bacon, and shredded cheese.
Stir the fritter mixture until everything is thoroughly combined and evenly distributed.
Now heat your oil in a deep fryer or cast-iron Dutch oven to 375°F.
Once the oil is heated, work in batches and drop spoonfuls of the hominy fritter batter into the oil, deep-frying them until golden brown and crispy. Make sure not ot over crowd them.
Once they are finished frying, remove them and place them on a paper towel-lined baking sheet or a cooling rack.

Keep your oil hot – If the oil isn’t hot enough, the fritters will soak up grease instead of crisping. Aim for around 365–375°F.
Drain the hominy well – Extra liquid can make the batter too runny, so be sure to drain and rinse your canned hominy before mixing it in.
Fry in batches – Overcrowding the skillet lowers the oil temperature, leading to soggy fritters. Small batches = crispy perfection.
Customize the heat – Love spice? Add extra diced Hatch chiles or even a pinch of cayenne pepper to the batter. Prefer it mild? Stick with the bacon for a smoky flavor without the burn.
Serve immediately – These fritters taste best fresh out of the fryer while the cheese is still gooey and the edges are nice and crunchy.