Cornbread Dressing Fritters
Cornbread Dressing Fritters. Even the best cooks usually have some Dressing left over after the Thanksgiving meal is done. Here we will show you a delicious way to recycle your leftover Dressing.
What to make with that leftover Thanksgiving dressing
I know many a good cook who always makes a little too much of something during the Holidays. Whether it’s to make sure there is plenty or to send home with the ever hungry kids and grandkids.
While Dressing is good left over as is, after a few days even it can get a little tiring to eat. Here at The Buttered Home, we love to come up with creative ways to use and reuse every bit of something.
We take what we have left over of this wonderful Cornbread Dressing and make these fritters.These Cornbread Dressing Fritters will surely become a good reason to make Dressing all on their own.
With little or no prep at all and the addition of just a few ingredients, they are easy and super tasty. This is also a great way to get the kids involved. Breading anything is always a fun treat for the little ones. So let’s talk about how to make them!
~ Ingredients ~
2 & 1/2 cups leftover cornbread dressing
1 cup cheddar cheese, shredded
1 cup plain flour
1 teaspoon salt
1 teaspoon pepper
2 eggs, lightly beaten
1/2 cup milk
2 cups Panko bread crumbs
2 cups Canola or Vegetable Oil
~ For the Sauce ~
1/2 cup leftover Cranberry Sauce
1/4 cup sour cream
1/4 cup Mayonnaise (I like DUKE’S)
2 tablespoons Sweet Hot Mustard
~ Method ~
Preheat oil to 375 degrees Fahrenheit. In a large bowl, mix Cornbread Dressing with shredded cheddar cheese. Form into 1-2 inch balls and set aside. In another bowl, mix eggs and milk, this is your wet station. In a separate bowl, mix flour, salt and pepper, this is your prep mix. Lastly have a bowl with nothing but Panko bread crumbs. This will be used to finish the Fritters.
First, roll balls in dry mix followed by wet mix and finish with Panko Bread crumbs. Set aside. Allow to sit for 2-3 minutes to rest while you get oil ready for frying.
Carefully place Dressing balls in preheated oil and fry for 1-3 minutes turning to insure all sides are browned. Remove from oil once balls are crispy and golden brown. Drain on paper towel. It may be good to fry in batches so that oil temp has time to recover.
To make the dipping sauce, combine all ingredients and mix well. Refrigerate until ready to serve.
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How to use leftover cranberry sauce
Let’s be real. Unless you make my Homemade Cranberry Sauce, you may not be a fan of this traditional Thanksgiving staple.
Here we show you how to make a great dipping sauce that will compliment these wonderful Cornbread Dressing Fritters.
Creamy Mayo, sour cream and a little kick of Sweet Hot Mustard are mixed with that leftover cranberry sauce.
This combination makes a creamy, sweet sauce with a zip of spice. It is creamy and sweet enough to compliment those crispy fritters.
Cornbread Dressing Fritters with Cranberry Dipping sauce
There is so much to be said about mixing savory with sweet. And now you have a reason to use up those leftovers from Thanksgiving that will highlight them all over again in a new and fun way.
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Cornbread Dressing Fritters
Ingredients
- 2 & 1/2 cups leftover cornbread dressing
- 1 cup cheddar cheese shredded
- 1 cup plain flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs lightly beaten
- 1/2 cup milk
- 2 cups Panko bread crumbs
- 2 cups Canola or Vegetable Oil
- ~ For the Sauce ~
- 1/2 cup leftover Cranberry Sauce
- 1/4 cup sour cream
- 1/4 cup Mayonnaise
- 2 tablespoons Sweet Hot Mustard
Instructions
- Preheat oil to 375 degrees Fahrenheit. In a large bowl, mix Cornbread Dressing with shredded cheddar cheese. Form into 1-2 inch balls and set aside. In another bowl, mix eggs and milk, this is your wet station. In a separate bowl, mix flour, salt and pepper, this is your prep mix. Lastly have a bowl with nothing but Panko bread crumbs. This will be used to finish the Fritters.
- First, roll balls in dry mix followed by wet mix and finish with Panko Bread crumbs. Set aside. Allow to sit for 2-3 minutes to rest while you get oil ready for frying.
- Carefully place Dressing balls in preheated oil and fry for 1-3 minutes turning to insure all sides are browned. Remove from oil once balls are crispy and golden brown. Drain on paper towel. It may be good to fry in batches so that oil temp has time to recover.
- To make the dipping sauce, combine all ingredients and mix well. Refrigerate until ready to serve.
I made this using leftover cornbread, orange cheddar, fine diced ham and chives. I added half of one of the eggs to the cornbread and still had lots of egg/milk left. Used gluten free breadcrumbs and flour and the balls were delicious.
Yay! Thanks so much!
Have you tried these with an air fryer?
Not yet but I bet they would work great!