colcannon fritters

Name: Colcannon Fritters
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 3 medium red potatoes, skins on, cooked; 1 1/2 cup(s) cabbage, par- boil cooked, shredded; 8 - 10 slice(s) bacon, cooked crisp; 2 tablespoon(s) butter; 2 - 3 tablespoon(s) sour cream; 3 medium green onions, diced; 1 1/2 teaspoon(s) chef han's louisiana blackened fish seasoning; - salt & pepper, lightly; ## BATTER FOR DIPPING; 1 1/2 cup(s) bisquick mix, approx.; 1/4 cup(s) buttermilk, approx.; 1 large egg, whisk; - salt and pepper; - oil for frying fritters in; ## BBQ HORSERADISH SAUCE; 1/2 cup(s) sour cream; 1/3 cup(s) bbq horseradish sauce, approx; 1/4 cup(s) horseradish sauce, approx

(6 RATINGS)

405 Pinches 10 Photos

Kim Campbell

Youngstown, OH

Updated on Mar 2, 2013

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.

Rate

prep time 10 Min

cook time 10 Min

method Pan Fry

yield 2 dozen approx.

Ingredients

3 medium red potatoes, skins on, cooked
1 1/2 cups cabbage, par- boil cooked, shredded
8 - 10 slices bacon, cooked crisp
2 tablespoons butter
2 - 3 tablespoons sour cream
3 medium green onions, diced
1 1/2 teaspoons chef han's louisiana blackened fish seasoning
- salt & pepper, lightly
BATTER FOR DIPPING
1 1/2 cups bisquick mix, approx.
1/4 cup buttermilk, approx.
1 large egg, whisk
- salt and pepper
- oil for frying fritters in
BBQ HORSERADISH SAUCE
1/2 cup sour cream
1/3 cup bbq horseradish sauce, approx
1/4 cup horseradish sauce, approx

How To Make colcannon fritters

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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 two...you 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.
Step 5

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes