Slaw and Order: Fry Unit
Deep-Fried Soy-Brown Sugar Slaw Fritters Bound with Mayo and Sour Cream
35 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-free
Herb's take
Welcome to the fairgrounds, minus the sticky fingers and suspiciously priced lemonade. This recipe transforms humble bagged coleslaw mix into crisp, soy-sweet fritters using mayo and sour cream magic, then sends them for a dip in hot oil, a deep-fried lesson in binding and browning.
Equipment needed
- Wire rack
- Deep Dutch oven or heavy-bottomed pot
- Deep-fry thermometer
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, combine the bagged coleslaw mix, scallions, and garlic powder.
- 02In a separate bowl, whisk together the soy sauce, light brown sugar, Duke's mayo, sour cream, and eggs until smooth.
- 03Pour the wet mixture over the coleslaw blend and toss until the vegetables are well coated.
- 04Sprinkle in the flour and baking powder, then stir gently until a thick, cohesive batter forms.
- 05Let the batter rest for 5 minutes while you heat the oil in a deep Dutch oven or heavy-bottomed pot to 350°F.
- 06Using two spoons or a small scoop, drop about 2-tablespoon mounds of the batter into the hot oil, working in batches to avoid crowding.
- 07Fry each fritter for 2 to 3 minutes per side, flipping once, until deeply golden and crisp. Drain on a wire rack set over a baking sheet.
- 08Season the hot fritters immediately with a pinch of salt. Serve warm, optionally with extra mayo or dipping sauce.
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