# Slaw & Order: Fritter Intent

Crispy Vegetable Fritters with Duke’s Mayo and Pickle-Brined Sour Cream Dip

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.

- Serves: 4
- Cook time: 35 minutes
- Cuisine: American
- Meal: Side
- Dietary: Vegetarian, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/crispy-vegetable-fritters-with-duke-s-mayo-and-pickle-brined-sour-cream--554a9c6e
- Image: /api/recipes/image-file?pathname=recipes%2F554a9c6e-238c-4acc-a31b-c83130ef3010-1792942489202.png

## Ingredients

- 3 cups coleslaw mix
- 1/2 cup red onion, finely diced
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 2 tbsp kosher dill pickle brine
- 1/2 cup Duke's mayonnaise
- 1/2 cup sour cream
- 2 tbsp fresh chives, finely chopped
- 1/3 cup vegetable oil, for frying

## Instructions

1. In 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. (Herb says: Removing water is fritter insurance, less soggy, more crispy. The laws of evaporation are on your side.)
2. Beat the eggs in a separate bowl, then stir in the flour, baking powder, and garlic powder until you have a smooth batter.
3. Fold the squeezed coleslaw mix and red onion into the batter until evenly coated.
4. Heat the vegetable oil in a 12-inch skillet over medium-high until shimmering.
5. Scoop 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.
6. Transfer fritters to a wire rack set over a baking sheet (or paper towels) to drain. Season immediately with salt and black pepper. (Herb says: Salting hot from the pan makes the seasoning stick like a boss.)
7. While the fritters cool slightly, whisk together Duke's mayonnaise, sour cream, pickle brine, and chives in a small bowl until smooth.
8. Serve the fritters hot with a generous bowl of the dipping sauce.