Good Day Alabama: Muffuletta Fritters

Muffuletta Fritters With Tangy Mustard Sauce By Rebecca Gordon Buttermilk Lipstick Mardi Gras Entertaining Football & Tailgating Expert Sports Party Ideas DIY Crafts Tide & Tigers Today Game Day Hostess Southern Recipes TV Cooking Personality Author Chef WriterMardi Gras Entertaining

Classic Revelry
{Watch The How To Video Courtesy WBRC}

Mardi Gras is the pre-lenten celebration on Fat Tuesday & although many cities & countries recognize it with festivities centered around overindulgence, New Orleans is best known for their lively season of Carnival which begins around January 6th each year, the Christian holiday Epiphany. The day, also known as Twelfth Night, kicks-off a period of lavish entertainment featuring parades, parties & galas that lead up to Ash Wednesday & when it comes to refreshments, a quintessential New Orleans original, the muffuletta, never disappoints. Filled with excessive layers of meat, cheese & a zesty olive salad, the mammoth sandwich was created by Central Grocery for the Italian immigrants who frequented the establishment that longed for a comforting taste of home. The ingredients, piled high, meld for a bit on a split sesame topped bread loaf before it’s cut into quarters & served. Since the flavor combination is so irresistible, you’ll find many renditions that swap out traditional items of Italian ham, salami, mortadella, mozzarella & provolone for a more custom creation. 

A Fritter

These melty little morsels are a fun way to pay homage to New Orleans when hosting your own Mardi Gras celebration. Fritters are most commonly associated with foods suspended or coated in a batter of rudimentary ingredients such as milk, flour & eggs. Fruit filled varieties include apple, peach, banana & fresh berries with more savory applications of corn & zucchini to seafood varieties with crab & clams. Muffuletta Fritters take the road less traveled approach by coating the dense cheese & meat filled mixture in flour, dipping in egg & rolling in fresh breadcrumbs before deep frying until golden brown. Tasty on their own or with the Tangy Mustard Sauce, guests will be ready to fritter with a platter full of these indulgent appetizers.

Muffuletta Fritters With Tangy Mustard Sauce By Rebecca Gordon Buttermilk Lipstick Mardi Gras Entertaining Ideas & Recipes Football & Tailgating Expert Southern Game Day Hostess TV Cooking Personality DIY Party Crafts Sports Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Muffuletta Fritters
makes 8 servings

1/4 cup green olives, rinsed & drained
1/2 {8-oz} package cream cheese, softened
1/2 cup shredded Swiss cheese
1/2 cup shredded Italian cheese blend
1/2 cup sliced hard salami, diced
1-oz prosciutto, finely diced
1 Tbsp chopped fresh parsley
Vegetable oil
1/4 cup ap flour
2 eggs, lightly beaten
1 1/2 cups fresh breadcrumbs
Tangy Mustard Sauce

one
Press the green olives between paper towels until dry.
Finely chop them & place in a medium bowl.
Fold in the cream cheese & the next 5 ingredients until blended.
Chill 30 minutes.

two
Divide the mixture into 16 portions using a tablespoon-size cookie scoop.

Attach a candy thermometer to a deep sided, 4-quart saucepan.
Pour the oil to a depth of 1 1/4-inches & heat to 350 degrees.
Meanwhile, coat the cheese portions in flour, then in the egg.
Roll in the fresh breadcrumbs.

Fry, in batches, 1 to 2 minutes, or until golden brown.
Serve with the Tangy Mustard Sauce.  

Muffuletta Fritters With Tangy Mustard Sauce By Rebecca Gordon Buttermilk Lipstick Mardi Gras Entertaining TV Cooking Personality Chef Author Tailgating Expert Football & Tailgate Party Ideas DIY Crafts Sports Entertaining Tide & Tigers Today Game Day Hostess rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Tangy Mustard Sauce
makes about 1/2 cup

3 Tbsp Dijon mustard
3 Tbsp vegetable oil
2 Tbsp water
1 garlic clove, pressed
1 tsp chopped fresh parsley
3/4 tsp sugar
Freshly ground pepper

Whisk together all of the ingredients in a small bowl. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Fry Muffuletta Fritters By Rebecca Gordon Buttermilk Lipstick Southern Hostess Mardi Gras Entertaining Tide & Tigers Today Game Day Hostess Football & Tailgating Parties TV Cooking Personality Cooking Lessons Game Day Hostess Tailgate Party Crafts Sports EntertainingHow To Prepare The Filling For Frying

The 411

 The mixture will be dense.
Once fried, the center will warm through.
The appetizer bites will hold their shape well once split open.
Expect several melty cheese threads to suspend in mid-air…
If you’re into that kind of thing.

The Divvy

A tablespoon-size cookie scoop makes portioning the filling quick.
If you don’t have one, simply use a measuring spoon & roll into balls.
The finished size will measure approximately 1 1/4-inches. 

The Ingredients

Do not be tempted to substitute deli-sliced ham for the prosciutto.
Although a popular choice when making a classic muffuletta sandwich,
many brands have added water which may cause the grease to pop when frying.
Check ingredient labels before purchasing & preparing the recipe for safe results.

etc

Cooking Lessons

How To Make Fresh Breadcrumbs

Details. Details. Details.
Visit this post for more information on making fresh breadcrumbs.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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