- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
- Yield: 16 fritters
- Category: Appetizers, Lunch, Sides
Ingredients
Cranberry-Jalapeno Sauce
- 1/2 c leftover cranberry sauce
- 1 tsp. apple cider vinegar
- 1 tsp. Runamok Maple syrup
- 1 to 2 medium jalapeños (seeded, trimmed, and finely chopped)
Sour Cream and Lime Sauce
- 1/2 c sour cream
- 1/4 c finely chopped fresh cilantro or flat-leaf parsley leaves
- Finely grated zest of 1 large or 2 small limes
- Juice of 1 large or 2 small limes
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
Fritters
- 1 1/4 c all-purpose flour
- 3 tsp. ground cumin, divided
- 2 tsp. chili powder
- 3 tsp. kosher salt, divided, plus more as needed
- 1/2 tsp. freshly ground black pepper
- 2 large eggs
- 3/4 c fine breadcrumbs
- 3/4 c panko breadcrumbs
- 2 c leftover Cornbread and Sage Dressing from VeryVera Cookbook
- 4 cloves garlic, minced
- 6 tbsp. olive oil or vegetable oil
Instructions
Cranberry-jalapeño sauce
- Place the cranberry sauce, vinegar, syrup, and jalapeños in a small bowl and stir until completely combined. The sauce will not be completely smooth. Cover and set aside.
Sour cream and lime sauce
- Combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
Fritters
- Set up 3 shallow bowls side by side on a work surface. Place the flour, 1 tsp of the cumin, chili powder, 1 tsp of the salt, and pepper in the first bowl and stir to combine. Break the eggs into the second bowl, add 1 tsp of the salt, and whisk to fully combine. Place the breadcrumbs, panko, and remaining 1 tsp salt in the third bowl and stir to combine.
- If your stuffing has pieces that are larger than 1/2 inch, coarsely chop first.
- Place the stuffing in a large bowl, add the garlic and remaining 2 tsp cumin, and stir until most of the bread is broken apart and has become a paste. The mixture should be a sticky, thick paste and should stick together with ease.
- If the mixture does not stick together when patted very lightly in the palm of your hand, mix in 1 Tbsp of the flour mixture at a time until it reaches the right consistency. If the mixture is dry, crumbles, or has big chunks of bread that won\'t come apart, mix in 1 Tbsp of the egg mixture at a time until it reaches the right consistency.
- Line a large plate with 2 to 3 layers of paper towels and set aside. Line a rimmed baking sheet with parchment paper and place it beside the 3 bowls.
- Shape the stuffing mixture into 14 to 16 (2- Tbsp) lumpy balls. Place them on one side of the prepared baking sheet, making sure they do not touch.
- Place 1 of the balls in the flour mixture and turn to coat, patting it into a patty about 2 inches wide and 1/2 inch thick.
- Place the patty in the egg mixture, turn to coat, and then place it into the breadcrumb mixture, turning to coat completely.
- Place the coated fritter on the clean side of the baking sheet. Repeat with the remaining stuffing balls.
- Heat the oil in a 12-14 inch skillet over medium- high heat until shimmering. Using a ladle or kitchen spider, carefully place 4 patties into the oil, making sure they are not crowded or touching. Cook until the bottoms are a deep golden-brown, about 1 minute. Carefully flip the fritters until the second side is deep golden-brown, about 45 seconds.
- Transfer to the prepared plate, and sprinkle with additional salt if desired.
- Repeat with frying remaining fritters. Serve immediately with the sauces — these fritters are best hot out of the pan.