Crispy, golden, and packed with flavor, these Hoppin’ John-Bacon Fritters combine the hearty goodness of Classic Hoppin’ John with smoky bacon and a perfectly seasoned cornmeal batter. Fried to perfection and served with creamy ranch dressing, these fritters make a delicious appetizer or game-day snack that’s sure to be a hit with every crowd.
Find more Hoppin’ John recipes in our January/February 2025 issue.
Hoppin’ John-Bacon Fritters
Makes about 24
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 cups Classic Hoppin’ John (recipe follows)
- ¾ cup buttermilk self-rising cornmeal mix*
- ¼ cup all-purpose flour
- ½ cup whole milk
- 1 large egg
- Vegetable oil, for frying
- Ranch dressing, to serve
Instructions
- In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove from skillet using a slotted spoon, and let drain on paper towels.
- In a medium bowl, stir together bacon, Classic Hoppin’ John, cornmeal mix, and flour.
- In a small bowl, whisk together milk and egg. Add to bacon mixture, stirring until blended.
- In a large cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Using a 2-tablespoon spring-loaded scoop, scoop batter, and carefully drop into hot oil. Fry in batches, turning occasionally, until golden brown, about 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with ranch dressing.
Notes
*We used White Lily Buttermilk Self-Rising Cornmeal Mix.
Classic Hoppin’ John
Makes about 8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1½ cups chopped yellow onion
- ½ cup chopped red bell pepper
- ½ cup chopped celery
- 1 jalapeño or Fresno chile pepper, seeded and chopped
- 4 cloves garlic, chopped
- 6 cups chicken broth, divided
- 1 pound dried Camellia Brand Blackeye Peas, rinsed and sorted
- 2 to 3 pieces smoked pork neck (about 1 pound)
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 1 cup long-grain white rice
- Hot sauce, to serve
- Garnish: freshly ground black pepper
Instructions
- In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, celery, and jalapeño. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring frequently, for 2 minutes. Add 5 cups broth, peas, pork, salt, black pepper, thyme, and bay leaves. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until tender, 50 to 55 minutes.
- Discard thyme and bay leaves. Drain pea mixture well through a colander into a large bowl. Return pea mixture to Dutch oven. Cover.
- Pour cooking liquid into a 2-cup liquid-measuring cup. Add enough remaining 1 cup broth to equal 2 cups. Pour into a medium saucepan. Bring to a boil over medium-high heat. Stir in rice; return to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork.
- Meanwhile, shred meat from pork necks. Discard bones. Gently fold rice and chopped pork into pea mixture. Garnish with black pepper, if desired.
