Thursday, November 4, 2010
I brought the recipe home when I returned to Tx. The Cow camp cook would deep fry these in a dutch oven, not that I do not have a love of all things deep fried. I changed up the recipe for two reasons I hate the mess associated with frying in my kitchen and I'm trying to eat a little healthier these days. If you want to deep fry these instead of baking go right ahead. However you decide to prepare them be warned they are like potato chips; you can't eat just one. Enjoy!
Prep time: 15 Cook time: 25 min yield: 18
1 lb loose breakfast sausage
2 1/3 cups self rising flour (reserve 1/3 cup)
2/3 cup of milk
*optional additions, Cheese,Crispy bacon bits,Green chilies
Preheat your oven to 400 º F and prepare a sheet pan by lining it with a sheet of parchment paper.
Open the sausage and crumble it into a large bowl (I'm lazy I use my stand mixer) add 2 cups of self rising flour ( add any optional ingredients) and mix to combine when all the flour and sausage have been incorporated add 2/3 cup of milk and mix through. Do not over mix, once it pulls together and gets smooth stop or the fritters will be tough
Once the mixture is smooth and there are no dry spots form into balls about 1 1/4", these are really sticky so a small ice cream scoop and a bowl with a little flower will be your best friend. Scoop up some of the mixture and drop into a small bowl with flour then roll between your palms into a smooth ball, place on the parchment lined sheet pan.
Bake on the center rack of your preheated 400 º F oven for 20-25 min until golden brown.