Chicken and Dumpling Fritters
Makes about 34
  • Vegetable oil, for frying
  • 2 cups yellow self-rising cornmeal
  • 1½ cups all-purpose flour
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon baking powder
  • 1 chicken bouillon cube, crushed
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 1¾ cups buttermilk
  • ¼ cup sour cream
  • ⅓ cup finely chopped carrot
  • ⅓ cup finely chopped sweet onion
  • ⅓ cup finely chopped celery
  • 8 ounces cooked chicken, shredded and chopped
  • Sage Gravy (recipe follows)
Sage Gravy
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 chicken bouillon cube
  • 2 cups whole milk, room temperature
  • 1 tablespoon finely chopped fresh sage
  1. Preheat oven to 200°. Line a rimmed baking sheet with paper towels and set a wire rack on top.
  2. In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a medium bowl, combine cornmeal, flour, sage, baking powder, bouillon, and black pepper. In another medium bowl, whisk together eggs, buttermilk, and sour cream. Add egg mixture, carrot, onion, celery, and chicken to cornmeal mixture. Stir until combined. (Batter will be thick.)
  4. Working in batches and using a 1½-tablespoon spring-loaded scoop, carefully scoop batter into hot oil. Fry until golden brown and cooked through, 3 to 4 minutes. Let drain on prepared wire rack. Transfer cooked fritters to another rimmed baking sheet and keep warm in oven while frying remaining fritters. Serve warm with Sage Gravy.
Sage Gravy
  1. In a medium saucepan, melt butter over medium heat. When butter is melted, add flour and bouillon cube. Cook, stirring constantly, for 2 minutes. Slowly add milk, whisking to combine. Cook whisking frequently, until thickened, about 10 minutes. Stir in sage. Serve immediately.
Recipe by Taste of the South at