Chili Hush Puppies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon cajun spice 
• 4 cups canola oil 
• 0.8 cup chili from "chili topped corn bites" recipe leftover
• 2 teaspoons chives finely chopped
• 1 cup cornbread batter from "chili topped corn bites" recipe leftover
• 0.5 teaspoon hot sauce (recommended: Tabasco)
• 1 tablespoon parsley leaves chopped
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• paper towels
• pot

Directions

1. Watch how to make this recipe.
2. Heat the oil, in a heavy-bottomed pot over medium-high heat, to 360 degrees F.
3. In a large bowl, mix together the cornbread batter, chili, parsley and baking powder until thoroughly combined.
4. 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.
5. Remove from the oil to a plate lined with a paper bag or paper towels, to drain.
6. Add all the ingredients to a small bowl and stir until well combined.