Slaw & Order: Fritter Intent
Crispy Vegetable Fritters with Duke’s Mayo and Pickle-Brined Sour Cream Dip
35 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
This American riff on classic fritters folds coleslaw mix and red onion into a crisp, savory cake, served with a tangy, pickle-brined cream for dunking. You’ll master the secrets of fritter texture and the science of emulsified dips, no detective badge required.
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, toss together the coleslaw mix and red onion with a hefty pinch of salt. Let sit for 15 minutes, then squeeze out as much moisture as possible over the sink.
- 02Beat the eggs in a separate bowl, then stir in the flour, baking powder, and garlic powder until you have a smooth batter.
- 03Fold the squeezed coleslaw mix and red onion into the batter until evenly coated.
- 04Heat the vegetable oil in a 12-inch skillet over medium-high until shimmering.
- 05Scoop 1/4 cup portions of the mixture into the hot oil, pressing gently to flatten. Fry 3 minutes per side, or until deeply golden and crisp. Work in batches to avoid crowding.
- 06Transfer fritters to a wire rack set over a baking sheet (or paper towels) to drain. Season immediately with salt and black pepper.
- 07While the fritters cool slightly, whisk together Duke's mayonnaise, sour cream, pickle brine, and chives in a small bowl until smooth.
- 08Serve the fritters hot with a generous bowl of the dipping sauce.
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