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.

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 582kcal

Author Brooke Burks

Ingredients

2 & ½ cups leftover cornbread dressing
1 cup cheddar cheese shredded
1 cup plain flour
1 teaspoon salt
1 teaspoon pepper
2 eggs lightly beaten
½ cup milk
2 cups Panko bread crumbs
2 cups Canola or Vegetable Oil
~ For the Sauce ~
½ cup leftover Cranberry Sauce
¼ cup sour cream
¼ 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.

Nutrition(All values are estimates only)