Colcannon Fritters

Kim Biegacki


With St. Patty's Day right around the corner I couldn't resist making up my own batch of Colcannon Fritters. If you love potatoes, cabbage, bacon and onion you won't want to miss this one. They are light & fluffy. I made sure to keep with the integrity of Irish Colcannon itself & slighty enhance it with addt'l spice. They are sure to please even the most pickest eater. My husband, Anthony & 9 yr old nephew Noah are my toughest critics; both really liked them. Noah was even recooperating from the flu & said, "I think I am in love" after taking his 3rd bite; best compliment I could possibly get.

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2 dozen approx.


10 Min


10 Min


Pan Fry


3 medium
red potatoes, skins on, cooked
1 1/2 c
cabbage, par- boil cooked, shredded
8 - 10 slice
bacon, cooked crisp
2 Tbsp
2 - 3 Tbsp
sour cream
3 medium
green onions, diced
1 1/2 tsp
chef han's louisiana blackened fish seasoning
salt & pepper, lightly


1 1/2 c
bisquick mix, approx.
1/4 c
buttermilk, approx.
1 large
egg, whisk
salt and pepper
oil for frying fritters in


1/2 c
sour cream
1/3 c
bbq horseradish sauce, approx
1/4 c
horseradish sauce, approx

Directions Step-By-Step

Mash your 3 potatoes, add the butter and sour cream. Next add your crumbled up bacon, diced green onions and shredded cabbage. Mix well. You will want the consistency thick so you can form your fritters. If you want, you can make ahead and refrigerate till time to fry them up.
I would make up the sauce ahead of time too. If you don't have the bbq horseradish sauce, just use some of your favorite bbq sauce and maybe start with a little less than a 1/4 cup. Taste and add more to your liking.
Prepare your dipping batter. Add your bisquick, buttermilk (I used lowfat), and add your whisked egg. Whisk together. You will want it to be a pancake batter type of consistency....a little thinner but still thick; adjust accordingly with more bisquick or buttermilk. Set aside when done.
Heat your oil in a pan till hot....test it make sure it is right temp. by dropping a little bit of batter into oil. If it starts to sizzle you are ready to fry your fritters. Next, dip your fritter into the batter; cover both sides and place down in the hot oil then repeat till pan is full. Leave space in between each one so they do not stick together. Flip in about a minute or want them a golden brown. The other side will cook about the same time or a little less. Place on a paper towel lined plate and salt your fritters lightly and continue till finished. You can garnish with parsley and a dollup of sour cream or make some BBQ Horseradish sauce to dip them in. Either way, they are delicious.
If you have leftover BBQ Horseradish Sauce you can make up some deviled eggs the next day with it. They taste delicious made with this sauce.