Deep Slaw Dive
Crispy Buffalo Coleslaw Fritters with Tangy Hot Sauce Dip
40 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Ever wanted your bar snack to be part science experiment, part salad rebellion? These American-inspired Buffalo slaw fritters use a mayo-sour cream batter and coleslaw mix, all fried up for maximum crunch, with a gluten-free cornstarch binder and a tangy hot sauce dip to keep things lively.
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, toss the bagged coleslaw mix with cornstarch, baking powder, garlic powder, kosher salt, and black pepper until the vegetables are well coated.
- 02In a separate bowl, whisk together 1/2 cup mayo, 1/2 cup sour cream, and the eggs until smooth.
- 03Pour the mayo-sour cream mixture over the coleslaw mixture and fold gently until everything is evenly combined.
- 04Let the mixture rest for 5 minutes while you heat the oil.
- 05Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F, using a thermometer for accuracy.
- 06Scoop about 1/4 cup of the slaw batter per fritter and drop gently into the hot oil. Fry in batches, avoiding crowding, for 3 to 4 minutes per side, until golden and crisp.
- 07Transfer cooked fritters to a wire rack set over a baking sheet. Season lightly with more kosher salt while hot.
- 08For the dip: In a small bowl, whisk together remaining 3 tbsp mayo, 3 tbsp sour cream, Frank's RedHot, and distilled white vinegar until smooth.
- 09Serve fritters hot with the buffalo dip and celery sticks on the side.
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