It’s not even November yet and I’m already in fried Hanukkah mode! Call me an overachiever. Beer Battered Deep Fried Brisket Fritters are perfect for using up leftover holiday brisket, if you have any that is.
So it’s Halloween week, and for some reason all my costumes involve unitards, and yet here I am deep frying brisket. And dipping it in mayo. Where are the juice cleanses when you need them??
Now this recipe may look unkosher, but there are a lot of decent dairy free cream cheeses out there now (like Go Veggie!) making this a meaty and easy dish to whip up. All my favorite things: meat and easy. I think. Fake cheese = gross. Fake cream cheese = surprisingly not that bad. You can even try to make your own! Annnnway, serve brisket one night, deep fried brisket fritters the next day. Impress your family and friends, hope that Hanukkah Harry brings you sweatpants this year. Repeat.
I’m really excited for Hanukkah this year too, because I’ve got lot of giveaways coming up for you, and tons of recipes! Apparently you’ve been good this year 🙂 Make sure you are signed up for my weekly email so you don’t miss any of the awesomeness! Please and thank you.
So there she is. Beer Battered Deep Fried Brisket Fritters with Horseradish Aioli. Served with more beer. Duh.
Beer Battered Deep Fried Brisket Fritters with Horseradish Aioli
- For Horseradish Aioli:
- 1 large pasteurized egg
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- 2 tablespoons prepared horseradish
- Salt and pepper to taste
- For Balls:
- 1 8 ounce package dairy free cream cheese can use dairy if not keeping kosher at room temperature
- 1 cup chopped brisket such as my Bourbon and Coffee Braised Brisket with Cranberry Sauce
- 2 tablespoons green onion minced
- Salt and pepper to taste this will depend on type of brisket used
- For Beer Batter:
- 1 1/4 cups all-purpose flour plus more for dredging
- 1/2 teaspoon salt plus more for finishing fritters
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 12- ounce bottle of your favorite beer better make it two, you're going to want to drink one
- Canola oil for frying
- To make aioli, in a food processor bowl, add egg, lemon juice and mustard. Process until combined. Then very slowly drizzle in olive oil while processor is running until mayo is thick, about 5 minutes. Add in horseradish and salt and pepper to taste. Chill until ready to use. You can also do this with a whisk if you want to work your guns!
- Then, make yo balls! Combine all ingredients in a medium bowl with spoon until combined. Form into 12 1-inch balls and place on a parchment lined cookie sheet. Refrigerate for 30 minutes so they aren't as sticky.
- Then, make batter! In a medium bowl, whisk together flour, salt, pepper and garlic powder. Then add in beer and combine.
- When ready to fry, heat 3 inches of oil in a Dutch oven to 375 degrees F. Set up a cooling rack over paper towels. Dredge balls in flour, and shake off excess. Then dip one at a time in batter. Fry a few at a time (don't crowd pot) until golden brown, about 4-5 minutes. Season with extra salt and serve immediately.