In a saucepan, saute shallot and bacon until shallot is translucent and bacon is cooked. Set aside.
Whisk dry ingredients in a large bowl to combine. Add butter and work in with a cold fork until mixture resembles coarse meal.
Make a well in the center of flour mixture and add egg and buttermilk, gradually incorporating into a smooth batter. Add shallot and bacon and mix just until combined.
Halfway fill a large heavy saucepan with oil. Using a candy or deep-fry thermometer, heat oil over medium-high until thermometer registers 350°.
In batches, carefully drop 1-tablespoon balls of batter into oil and fry, turning often and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden, about 2 minutes. Transfer to paper towels to drain.
Serve with Maple Dijon Spread.
In a food processor mix all the ingredients except the chives until completely combined.
Serve in a dipping bowl, garnished with minced chives.
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