In another EWC article with family recipes for the holidays we kept reminding you to make plenty so you would have enough leftovers for a special recipe that we call our “Holiday Leftover Fritters.”
Now here’s a family tradition that no one should miss!
On the Saturday after the holiday – when the Thanksgiving or Christmas leftovers are dwindling, but before they become suspect – we put everything into a gigantic, special family bowl. You really need a bulk of leftover dressing and mashed potatoes to do this, and then you can add in the chopped turkey (or ham) remains, the corn,… whatever!
We like to assemble a crowd, watch football, and I sit for hours frying these wonders of nature. Choose your own venue to enjoy these! It doesn’t have to be football. In fact, most of the time, the TV is just on in the background and the fritters seem to make a rallying point for good conversation. We only cheer at a few good plays or commercials.
Here are the directions…
Please note: These are rough measurements… use what you have and remember that the eggs are what hold things together during the frying. If they fall apart, add another egg or two to the batch.
- 3 cups Mashed potatoes or more
- 3 cups Dressing or more
- 2 cups Turkey (or ham) or more (chopped fairly fine)
- Corn, beans, or whatever else you have left over
- 4 – 6 eggs
- Put all the ingredients in the biggest bowl you can find.
- Add 4 – 6 raw eggs, depending on how large is the bowl of leftovers.
- Mix the whole mess together, just like you are mixing the ingredients for a meatloaf (this is a great job to give a healthy kid… with freshly washed hands, of course 😉 ).
- After everything is combined well, make patties out of the mixture about the size of large hamburger patties.
- Fry them in a large skillet containing canola oil, about a ¼ inch deep, on medium-high heat.
The fritters will not be greasy if the oil is just the right temperature; not hot enough to smoke though! The oil is hot enough when you can drop a tiny test dab of the dressing mix into the oil and it bubbles well all around the edges.
Don’t flip, turn, or push around the patties, just put them in the oil and leave them to sit and bubble away around the edges until you can peek under them with a spatula and find they totally hold together and are golden/dark brown on the bottom side. They are done when they are very crispy brown on each side.
We have an oven warmed to receive the fritters if nobody wants one fresh from the skillet; you can use a spatula to move them to a platter lined with paper towel.
Note: they will totally lose their crispiness if you do that. It’s better to just stand there and adopt a “fry cook” mentality, and make them to eat immediately.
On our “Fritter Night,” I just don an apron, get a large glass of wine, and sit on a bar stool at the stove, often cooking these for hours. The rule is “cook’s choice” in our kitchen; the payoff is first dibs on the extra crispy fritters! We always seem to have invited a small crowd to eat these and watch a football game, so I cook enough to have plenty of Thanksgiving leftovers.
Here’s the most important tip: have enough gravy and cranberry sauce on hand! A drizzle of gravy over the fritter and a dollop of cranberry sauce on the side will transport you and your guests to another world! Yum… enjoy!
Stay open, curious and hopeful!
~ Dr. Lynda
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