Ingredients

  • 3 ½ cups cooked shredded chicken
  • 1 cup flour
  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 4 eggs, separated
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 2 teaspoons hot pepper sauce
  • 2 teaspoons creole seasoning
  • 4 tablespoons grated onion
  • ¼ cup chopped green bell peppers
  • ¼ cup chopped red bell peppers
  • 1 tablespoon red pepper flakes
  • canola oil
  • Creole Mustard Dipping Sauce
    • 1 ½ cups mayonnaise
    • 3 tablespoons creole mustard
    • 1 ½ tablespoons horseradish
Categories
Chicken

Directions

1. In large mixing bowl, combine flour, cornmeal, salt and baking soda.
2. Stir in slightly beaten egg yolks, buttermilk, butter, hot pepper sauce and creole seasoning.
3. Add grated onion, green and red bell peppers and chicken.
4. Beat egg whites until stiff peaks form and gently fold into batter.
5. In Dutch oven, place canola oil to depth of 2 inches and heat over medium high heat to 375℉.
6. Drop batter by rounded spoonfuls or medium scoop into hot oil, about 5 or 6 at a time. Fry about 3 minutes or until golden brown, turning once. Drain fritters on paper towels and arrange on serving platter. Serve with Creole Mustard Dipping Sauce.
7. Creole Mustard Dipping Sauce: In small bowl, stir together mayonnaise, creole mustard and horseradish.

Source

Servings/Yield

Lorie Roach
Buckatunna, MS
2005 Finalist