Ham Fritters with Creamy Sauce

These old-fashioned ham fritters are one of the smartest ways to deal with leftover holiday or Sunday ham. A simple batter of flour, eggs, milk, and a spoonful of shortening folds around chopped cooked ham, then gets dropped by the tablespoon into hot oil until each one turns golden and puffy.

The inside stays tender and custardy from the milk and eggs while the outside fries up craggy and crisp. The shortening in the batter is the secret to the ultra-light texture, it keeps the fritters fluffy instead of dense.

Serve hot with a creamy sauce, the original is typically a simple bechamel or a mustard cream, but any smooth pan sauce will do. These disappear fast at brunch buffets and make a savory counterpoint to fluffy scrambled eggs and grits.

Kitchen Tips

• Keep oil steady at 375°F (190°C), a candy or frying thermometer is the easiest way. Too cool and the fritters soak up grease, too hot and they burn before cooking through.
• Don’t overmix the batter, stir just until the flour disappears. Overmixing develops gluten and gives you tough, chewy fritters.
• Use a small cookie scoop for uniform fritters that cook evenly.
• Drain on a wire rack rather than paper towels so the bottoms stay crisp.
• Fry in small batches, crowding the pot drops the oil temperature.

Variations

• Stir in finely chopped green onions or chives for a pop of freshness.
• Add a pinch of cayenne or Dijon to the batter for a subtle kick.
• Swap ham for flaked cooked salmon or shredded chicken for a different protein.