CHICKEN AND DUMPLING FRITTERS WITH SAGE GRAVY
Makes about 34
Fritters:
Vegetable oil, for frying
2 cups self-rising yellow cornmeal
1½ cups all-purpose flour
1 tablespoon finely chopped fresh sage
1 teaspoon baking powder
1 chicken bouillon cube, crushed
½ teaspoon ground black pepper
1¾ cups whole buttermilk
¼ cup sour cream
2 large eggs
8 ounces cooked chicken, shredded and chopped
⅓ cup finely chopped carrot
⅓ cup finely chopped sweet onion
⅓ cup finely chopped celery
Gravy:
¼ cup unsalted butter
¼ cup all-purpose flour
1 chicken bouillon cube, crushed
2 cups whole milk, room temperature
1 tablespoon finely chopped fresh sage
1. Preheat oven to 200°. Line a rimmed baking sheet with paper towels; place a wire rack on top.
For fritters: In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry
