Slaw & Order: Fry Unit
Deep-fried soy-brown sugar cole slaw fritters with a creamy tang
30 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-free
Herb's take
Ever wondered if your backyard barbecue slaw could moonlight at the state fair? This recipe binds up bagged slaw with creamy Duke's and a hit of soy-brown sugar, then fries it to crispy, savory glory. Bonus: you get to tell people you deep-fried vegetables.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together Duke's mayonnaise, sour cream, soy sauce, and light brown sugar until fully combined and smooth.
- 02Add the egg and whisk until blended.
- 03Sprinkle the flour, baking powder, kosher salt, black pepper, and garlic powder over the wet ingredients. Stir until just combined.
- 04Fold in the bagged cole slaw mix, tossing thoroughly to coat every piece with batter.
- 05Fill a large, heavy pot with 3 inches of vegetable oil (about 3 cups) and heat to 350°F over medium-high heat.
- 06While the oil heats, line a baking sheet with paper towels and set a wire rack on top.
- 07Drop rounded, packed 2-tablespoon scoops of the slaw mixture into the hot oil, working in batches of 4 to 5 fritters at a time. Do not crowd the pot.
- 08Fry, turning occasionally, until fritters are golden brown and crisp, about 3 to 4 minutes per batch.
- 09Remove fritters with a slotted spoon and drain on the prepared rack.
- 10Let the fritters rest for 2 minutes before serving.
- 11Serve hot, optionally with extra Duke’s mayo or a soy-sour cream dip on the side.
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