Stuffing Fritters

Ingredients

• 2 cups flour 
• 0.3  add carrot and onion to bacon fat . cook 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 3 tablespoons butter 
• 1 cup buttermilk 
• 0.5 cup celery finely chopped ( 1 large stalk)
• 2 large eggs lightly beaten
• 1 tablespoon sage fresh finely chopped
• 2 teaspoons thyme sprigs fresh finely chopped
• 0.8 cup apples i use 2 granny smith apples diced peeled ( 1 apple)
• 8 servings pepper black freshly ground to taste
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 1 quart vegetable oil 
• 0.5 cup cornmeal yellow
• 0.8 cup onion yellow finely chopped ( 1 medium onion)

Equipment

• bowl
• frying pan
• paper towels
• dutch oven

Directions

1. Melt butter in a 12-inch skillet over medium heat. When foaming subsides, add in onions, apple, and celery. Cook, stirring occasionally, until onions, apple, and celery have softened, but not browned, about 7 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds.
2. Remove from heat and season with salt and pepper to taste.
3. To make the batter: Stir together flour, cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt in a large bowl. Stir in onion and apple mixture.
4. Heat oil to 375°F in a large pot or dutch oven over high heat. Using a cookie scoop or two spoons, drop heaping tablespoons of batter into oil and fry until golden brown, flipping halfway through cooking, about 5 minutes total.
5. Remove to a paper towel lined plate to drain. Season with additional salt to taste, then serve immediately.