Beef Fritters with Spaghetti Creole Sauce

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I absolutely love fritters! They're fun and delicious!

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Serving Size / Yield

4 servings

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

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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

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