One of my favorite TV shows is Chopped on the food network. If you are not familiar with the show - it starts out with four chefs and a basket of surprise ingredients. The chefs are expected to create a meal from the contents in the basket - they start out with an appetizer stage, then the entree stage and finally, the dessert stage. A chef is eliminated in each stage until there is one chef standing.
On a recent episode of the show - the contents of the basket were left over foods which the chefs used to create some pretty awesome dishes. That got me thinking about my love for leftovers - there is so much you can create from a left over meal. One of the things I like to create with leftovers are fritters - so quick and easy to make. I think it is the perfect way to use up leftovers. For the most part, you can take your left over meats or veg, bind with flour and eggs - fry up and voila - a delicious meal.
So before tossing out those leftovers - see if you its something you can toss together for a fritter. The base of this recipe is the leftover baked cajun chicken from this nachos recipe.
What you need
For the sauce
- 3/4 cup sour cream
- 3 tablespoons sirachi sauce
- salt and pepper
For the Fritters
- 1 baked chicken breast, fined diced
- 2 Tablespoons diced tomatoes
- 2 Tablespoons diced red bell peppers
- 1 Tablespoon herbs of choice
- 1 Tablespoon green onions
- 1 teaspoon minced garlic
- 1 large egg
- 1/4 cup of parmesean or mozarella cheese
- 1/2 cup of flour
- 1 cup of oil , for frying
Mix together the sirachi and sour cream - add more sirachi depending on how spicy you want your sauce. Add in a pinch of salt. Mix it up and serve.
In a mixing bowl combine all your fritter ingredients (except for egg, cheese and oil). Add cheese and egg to bind together. [if the mixture does not bind, consider adding an extra egg]
Heat oil in a large skillet on med high heat. Scoop mixture into heated oil, use spoon or spatula to flatten. Cook until each side is golden brown (about 2 minutes on each side) - Then Serve with dipping sauce.
Note - Before serving, I like to pat down the fritter with paper towel to soap up any excess oil.
I love serving fritters as an appetizers - especially when I am running behind on dinner. However on those long days, with little desire to cook and not so much going on in the fridge.