1/4 cup (about 2 ounces) grated Wisconsin parmesan cheese, plus additional to serve
1 andouille sausage, chopped
1/4 pound shelled cooked shrimp, thawed
1/4 teaspoon red pepper flakes
1/4 cup corn meal
1/2 teaspoon Hungarian paprika
1/4 teaspoon black pepper
Vegetable oil, to deep fry
For Tomato Sauce
2 tablespoons olive oil
4 cloves garlic, sliced
1 (28-ounce) can whole tomatoes
1 roasted red bell pepper, chopped
1 roasted jalapeño, chopped
1/4 cup fresh basil, chopped
For fritters: In large bowl, stir together all ingredients for base. Divide
mixture evenly between two medium bowls. Add powdered sugar, vanilla, orange
zest and cinnamon to one bowl. Stir until combined. In other bowl, stir in
parmesan, sausage, shrimp, red pepper flakes, corn meal, paprika and black
Pour oil into large Dutch oven to depth of 3 inches and heat to 350 degrees
Working in batches, fry sweet fritters first. Scoop tablespoonful-amount from
dough and drop into oil; fry 3-5 minutes or until deeply golden and cooked
through, turning when necessary. Transfer to paper–towel-lined baking sheet.
Sprinkle generously with powdered sugar.
Repeat frying process with savory fritters. Transfer to paper–towel-lined
baking sheet, sprinkling with parmesan.
For tomato sauce: Warm olive oil in saucepan over medium heat. Add garlic.
Cook several minutes, until fragrant. Add remaining ingredients. Purée in
blender or with immersion blender. Serve as dipping sauce for savory fritters.
Yield: 6 to 8 servings
Recipe and photo credit: Wisconsin Cheese Marketing Board