Beef Fritters with Spaghetti Creole Sauce
Serving Size / Yield
Ingredients
- 1/2 C. flour
- 2 eggs, beaten
- 1/3 C. cornflakes, crushed
- 1 Tbs. chopped almonds
- oil for deep frying
- 1 C. spaghetti
- 1/4 C. butter
- 1/2 C. grated parmesan cheese
- Fritters:
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 C. chopped mushrooms
- 1/2 C. chopped onion
- 1 egg
- 1 C. fresh breadcrumbs
- 1 Tbs. chopped parsley
- 1 garlic clove, minced
- salt
- pepper
- pinch paprika
- Sauce:
- 2 Tbs. oil
- 1 sm. onion, chopped
- 3 Tbs. diced bacon
- 1/4 C. flour
- 1 dried chili
- 6 Tbs. tomato paste
- 2 C. water
- 1 beef bouillon cube, crumbled
- bouquet garni
- 2 mint leaves
Directions
Combine all ingredients for the fritters and divide into 8 balls. Roll them in the flour, then dip in the beaten egg and roll in the cornflakes and almonds. Heat the oil to 375 degrees. Fry the fritters for 4 minutes. Cook the spaghetti in boiling water for 10-12 minutes, then drain, season and add the butter and cheese. Mix well and keep warm. Next, make the sauce. Heat the oil in a pan and sauté the onion and bacon for 5 minutes. Add the flour and cook for 1 minute more. Add the remaining ingredients and bring to a boil. Simmer for 15 minutes. Season the sauce and strain. Blend half the sauce with the cooked spaghetti. Arrange the fritters in a circle on a plate and pour the spaghetti onto the center. Serve the rest of the sauce separately.
Serve with: Creole Summer Squash
