Recipe
Bacon and Cheddar Sorghum Fritters
https://www.sorghumcheckoff.com/recipes/bacon-and-cheddar-sorghum-fritters/
Yield
30
Sorghum Form
Flour, Pearled Grain
Recipe developed by:
Chef Adam Moore, Flashpoint Innovation
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Ingredients
- 1/4 lb cream cheese
- 1/2 lb shredded cheddar
- 1 cup cannded diced green chiles
- 1 cup bacon bits
- 1 cup pearled sorghum grain (cooked)
- seasoned sorghum flour - as needed
- 2 large scrambled eggs
- panko bread crumbs - as needed
- 1 cup ketchup
- 1 cup mayonnaise
- 1/2 cup Louisiana Hot Sauce
- 1/4 cup Daddy's Original Seasoning
- 1/4 cup ground black pepper
Instructions
For the fritters:
- Place cream cheese, cheddar cheese, jalapenos, bacon and sorghum in a large bowl and mix well.
- Portion into 1 inch balls and freeze for about 15 minutes or until firm
- Set up your batter station with one bowl full of flour, one bowl of eggs and one bowl with the panko.
-
Coat the balls in the following order to double coat: flour, egg, flour, egg, panko.
- Place in fridge overnight.
For the zesty sauce:
- In a large bowl, combine ketchup, mayonnaise, hot sauce, Daddy's seasoning and black pepper. Mix well and reserve until ready to use.
To serve:
- Heat fryer to 350F.
- Deep fry fritters until golden - about 3 minutes.
- Serve immediately with a side of Daddy's zesty sauce.