Stuffing Fritters

[ Photographs: Joshua Bousel ]

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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Stuffing Fritters

About This Recipe

Yield:Serves 8 to 10
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Thanksgiving Stuffing Fritters


  • 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)


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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