Cajun Chicken Fritters with Cajun Aioli

These fritters were super yummy, and the best part is with all these flavors you could easily swap the meat out for crab or shrimp or any other fish you like. The aioli definitely made this dish so don’t forget to whip up some and refrigerate for a bit while you’re making your fritters.

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Cajun Chicken Fritters

3 or 4 chicken breasts, cooked and shredded

1 cup flour

1/2 cup cornmeal

1/2 tsp salt

1/2 tsp baking soda

4 eggs, separated

1 cup buttermilk

1 T butter, melted

1 tsp srirachi or other hot pepper sauce

1-2 tsp cajun seasoning

1 1/2 tsp liquid crab boil

2 garlic cloves, minced

1/2 cup chopped bell peppers (any colors)

Cooking oil

Cajun Aioli

1/2 cup mayonnaise

1 T grain mustard

1 tsp cajun seasoning

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1. Whisk ingredients for aioli together and refrigerate. *This recipe can easily be doubled or tripled, depending on how much you like.

2. In a large mixing bowl combine flour, cornmeal, salt, and baking powder.

3. In another bowl combine buttermilk, butter, slightly beaten egg yolks, hot pepper sauce, cajun seasoning, and crab boil.

4. Stir to combine the buttermilk mixture into the flour mixture. Add in peppers, garlic, and shredded chicken.

5. Beat egg whites until stiff peaks form and then fold into the chicken mixture completely.

6. Heat cooking oil (about 1 inch) in a dutch oven or heavy skillet, and drop chicken mixture by spoonfuls into the oil, about 4 at a time so they have room to cook and don’t stick together. Flip and cook until golden brown. Drain on paper towel-lined plate.

7. Serve with cajun aioli and something creamy and crunchy like cole slaw.

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July Menu ~ 2012

 Oh, happy day! The Home Heart is back online after a very long month. The move is complete and we are settling in. Internet connection was installed only yesterday 🙂 So, to kick-off a new season here at The Home Heart, it seemed only fitting that my first post be a menu for the new month.

First, I must say that it is no secret that I did not do a whole lot for my May Menu, which was mostly composed of my April Menu, which I did little of as well. These last several months have been hectic to say the least, and so I will be repeating some of said previous menu while trying to insert some new things as well. Here we go…

July Menu ~ 2012

Maple Mustard Chicken

BBQ Salmon

Pasta with Pesto and Green Beans

Quiche

Turkey Salisbury Steaks

Taco Cornbread Pizza

Pan-Seared Tilapia with Lime Pepper

Olive Pasta

Beef &/or Chicken Fajitas w/ Rice & Beans

Italian Beef with Giardiniera

Cheeseburger Salad

Chicken Rio with Cilantro Rice

Traditional Pot Roast

Hot Chicken Salad

 Chicken Alfredo with Broccoli

Italian Beef with Giardiniera

Skillet Corn

Roasted Fresh Green Beans

Cheesy Rice Fritters

Brown Sugar Cake

Pumpkin Cupcakes with Cream Cheese Frosting

French Apple Cake

Eggs in a Bowl

*This is not a complete menu so I will most likely post some surprise recipes.

Zucchini Fritters

Welcome to my first Meatless Monday post! This recipe came from Pinterest and I dreamed about it all the days leading up to when I actually made it.

It was AH-MA-ZING! 

This awesome recipe also came with a great sauce. You must try it! This is such a great meal for those days you want to go meatless. I’m not big on fried foods, but once in awhile is a treat, and this meal almost makes up for the fact that it’s fried 🙂 Serve with a salad.

Zucchini Fritters

Vegetable oil for frying

3 cups grated zucchini

1 cup diced onion

2 eggs

1 cup flour (I use 1/2 all-purpose, unbleached & 1/2 whole wheat mix)

1 tsp. baking powder

1/2 tsp. chili powder

1/2 tsp. salt

1/4 tsp. pepper

*Pour oil into skillet about 1/2 inch deep and turn heat to medium. While oil is heating up combine zucchini, onion, and eggs in a large bowl. Give the mixture a good stir.

In a smaller bowl combine flour and the remaining ingredients. Then add to zucchini and fold in until mixed well.

Drop batter by heaping tablespoons, frying about 6 fritters at a time.  Cook on each side about 2-3 minutes, depending on how crispy and brown you want them. When the centers are firm, remove from oil and drain on a plate lined with paper towel.

 

Chili Lime Aioli

 

1 cup prepared mayo

juice from half a lime (about 1-2 ounces)

1/2 tsp. chili powder (add to taste)

1/4 tsp. garlic powder

*Simply combine the ingredients, stirring well. Refrigerate until slightly chilled to take the mayo taste out. Serve with fritters 🙂

 

Now I’m thinking of all kinds of fritters….Corn Fritters, Cheese and Broccoli Fritters, Apple Fritters, even a Coconut Chicken Fritter. The possibilities are truly endless. I hope you enjoy  🙂 

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