About five years ago, I got a call from a representative at the National Chicken Cooking Contest, telling me that my recipe had been chosen to represent Mississippi in their cook-off. This was my first win and probably only the second or third recipe that I had ever submitted to any contest. That call really changed my life in many ways. It gave me a hobby. This hobby took me and my family around the country to more cook-offs. It brought in some cash and prizes. I think the best thing it gave me, though, were cooking friends around the country that I never would have met otherwise. I love my cooking friends.
This is the recipe that started it all. My daughter asked for these the other day, so I fried up a batch. Here are a couple of things you need to know if you make them:
-When I originally wrote the recipe, I included 1 teaspoon of liquid crab boil. Somehow that ingredient never made it to the final draft of the recipe that was in the chicken cookbook. I fried up some with it and some without it the other day, and it was unanimous that the ones with the crab boil addition were better. I recommend adding it in.
-If you can’t find Creole mustard for the sauce, you can substitute another grainy mustard. I love, love, love Zatarain’s Creole mustard.
-I use a cookie scoop to scoop the batter into the hot oil. Don’t overcrowd them, and make sure to let the oil come back up to temperature between fryings.
Cajun Chicken Fritters with Creole Mustard Dipping Sauce
1 cup flour
1/2 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
4 eggs, separated
1 cup buttermilk
1 tablespoon butter, melted
2 teaspoons hot pepper sauce
2 teaspoons Creole seasoning
1 to 1 1/2 teaspoons liquid crab boil (I use Zatarain’s), optional
4 tablespoons grated onion
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 tablespoon red pepper flakes
3 1/2 cups cooked, shredded chicken
3 tablespoon canola oil
1 1/2 cups mayonnaise
3 tablespoons creole mustard
1 1/2 tablespoons horseradish
In large mixing bowl, combine flour, cornmeal, salt and baking soda. Stir in slightly
beaten egg yolks, buttermilk, butter, hot pepper sauce, Creole seasoning, and
liquid crab boil, if using. Add grated onion, green and red bell peppers, red
pepper flakes, and chicken. Beat egg whites until stiff peaks form and gently
fold into batter. In Dutch oven, place canola oil to depth of 2 inches and
heat over medium high heat to 375 degree F. Drop batter by rounded spoonfuls
or medium scoop into hot oil, about 5 or 6 at a time. Fry about 3 minutes or
until golden brown, turning once. Drain fritters on paper towels and arrange
on serving platter. Serve with Creole Mustard Dipping Sauce. Makes 35-40
Creole Mustard Dipping Sauce:
In small bowl, stir together 1 1/2 cups mayonnaise, 3 tablespoons Creole
mustard and 1 1/2 tablespoons horseradish.