About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- Yield:Serves 8 to 10
- Active time: 30 minutes
- Total time:30 minutes
- 3 tablespoons butter
- 3/4 cup finely chopped yellow onion (about 1 medium onion)
- 3/4 cup diced peeled Granny Smith apple (about 1 apple)
- 1/2 cup finely chopped celery (about 1 large stalk)
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- For the Batter
- 2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 quart peanut or vegetable oil
- 1/4 of bacon drippings (optional)
Melt butter in a 12-inch skillet over medium heat. When foaming subsides, add in onions, apple, and celery. Cook, stirring occasionally, until onions, apple, and celery have softened, but not browned, about 7 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds. Remove from heat and season with salt and pepper to taste.
To make the batter: Stir together flour, cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt in a large bowl. Stir in onion and apple mixture.
Heat oil to 375°F in a large pot or dutch oven over high heat. Using a cookie scoop or two spoons, drop heaping tablespoons of batter into oil and fry until golden brown, flipping halfway through cooking, about 5 minutes total. Remove to a paper towel lined plate to drain. Season with additional salt to taste, then serve immediately.