Cornbread Dressing Fritters (Deep Fried Cornbread Bites)

a pile of crispy cornbread dressing fritters on a parchment paper lined bowl

5 from 1 vote

Cornbread Dressing Fritters (Deep Fried Cornbread Bites)

Simple and savory, these crispy cornbread dressing fritters are the most delicious way to use up Thanksgiving leftovers. Paired with a creamy cranberry dip, they make a perfect snack or appetizer. Move over turkey sandwiches, these fried cornbread stuffing balls are the new holiday leftover indulgence.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Lunch, Snack

Cuisine: American, Southern

Servings:

Calories: 732kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cornbread Fritters

3 cups cold leftover cornbread stuffing
3/4 cup shredded cheddar cheese
1 cup flour
2 tsp poultry seasoning
1 tsp freshly ground black pepper
2 large eggs beaten
2-3 tbsp milk
2 cups plain panko bread crumbs
canola oil for frying

For Cranberry Dipping Sauce

3/4 cup whole berry cranberry sauce
1/3 cup mayonnaise
1 tsp Dijon mustard

US Customary - Metric

Instructions

Add about 2 - 2 1/2 inches of oil to a heavy bottomed skillet, or deep fryer. Heat the oil to 375°F.
While the oil's heating, add the stuffing and cheese to a mixing bowl. Mix them together until evenly combined. Roll into 2 1/2 inch balls, and set them aside on a clean plate.
Add the eggs and milk to a bowl, stirring together to combine. Set aside. In a separate bowl combine the flour, poultry seasoning, and pepper. Set aside. Add the bread crumbs to a shallow plate, and again- set aside.
Roll the balls in the seasoned flour, then dip them in the egg mixture, and then transfer them to the breadcrumb plate- turning to evenly coat. Set them aside on a clean plate, and continue until all the cornbread balls have been properly coated.
Using a spider strainer, or slotted spoon, carefully transfer the cornbread dressing balls to the hot oil and fry them for 1-3 minutes- turning them halfway through until both sides are golden brown.
Remove the deep fried cornbread from the pan and transfer to a waiting plate lined with paper towels to drain off excess grease. Repeat until all the balls are fried.
In a small bowl, whisk all of the dip ingredients together. This can be served at room temperature or chilled with the cornbread dressing fritters.

Notes

Don't over crowd your skillet or fryer! It's best to fry these in batches of 4-5. It makes turning them easier, and helps ensure they cook more evenly.
You can serve the cranberry sauce at room temperature or chilled.
Open a ball to test how hot the center is before biting into them to be safe. Fried foods can be hotter on the inside than they seem.
Using an air fryer to reheat these will have them tasting just as crisp as when freshly fried.

Nutrition