For dinner last week we tried a new recipe that I have been eyeing for a while. We loved them, they are a permanent staple in our rotation now. To top it all off the sauce was great too! We served this with some dirty rice to round out the meal.
Cajun Chicken Fritters w/ Creole Mustard Sauce
- 1 cup all-purpose flour
- 1/2 cup yellow corn meal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs, separated
- 1 cup buttermilk
- 1 Tablespoon butter, melted
- 2 teaspoons hot sauce
- 2 teaspoons creole seasoning
- 1 teaspoon liquid crab boil (opt)
- 1/4 cup onion, finely diced
- 1/2 cup green bell pepper, chopped
- 1 Tablespoon red pepper flakes
- 1 1/2 lbs. chicken, cooked and shredded
- canola oil, for frying
- *In large mixing bowl, combine flour, cornmeal, salt and baking soda. Stir in slightly beaten egg yolks, buttermilk, butter, hot pepper sauce, Creole seasoning, and liquid crab boil, if using. Add diced onion and bell pepper, red pepper flakes and shredded chicken. Beat egg whites until stiff peaks form and gently fold into batter. Careful not to over mix and deflate whites.
- In a frying pan or dutch over over medium high heat bring about 2 inches deep of oil to 375 degrees F. Drop rounded Tablespoons into oil a few at a time. Don't crowd them. Fry for about 3 minutes until golden brown, turning once. Drain on paper towels.
- Serve with Creole Mustard Dipping Sauce, recipe follows
Creole Mustard Dipping Sauce
- 1 1/2 cups mayonnaise
- 3 Tablespoons creole mustard
- 1 1/2 Tablespoons horseradish
- *In a small bowl whisk together mayonnaise, mustard, and horseradish until smooth.
Makes about 35 Fritters
Source: Mississippi Kitchen