This recipe appears in:Thanksgiving Stuffing Fritters
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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 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.