Bacon Scallion Hush Puppies

• 4 bacon slices
• 6 cups vegetable oil (48 fl oz)
• 1 cup yellow cornmeal (not stone-ground)
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg
• 3/4 cup whole milk
• 3 large scallions, thinly sliced (3/4 cup)
• Special equipment: a deep-fat thermometer

1. Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp.
2. Transfer with a slotted spatula to paper towels to drain, then crumble.
3. Preheat oven to 300F.
4. Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320F on thermometer.
5. While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl.
6. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined.
7. Stir in bacon and scallions until just combined.
8. Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly.
9. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter.
10. Return oil to 320F between batches.

bacon, vegetable oil, yellow cornmeal, allpurpose, baking powder, salt, black pepper, egg, milk, scallions, thermometer

Taken from www.epicurious.com/recipes/food/views/bacon-scallion-hush-puppies-108353 (may not work)