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Touch Down Pizza Fritters

 

Ingredients

 

Pizza Fritters

  • 8 tablespoons of Challenge butter

  • 1 1/3 cups of water

  • 1 teaspoon of salt

  • 1 cup of flour

  • 4 eggs lightly beaten

  • 1 cup of shredded Italian cheese blend

  • ½ pound of cooked Italian sausage or diced pepperonis

  • 1 teaspoon of dried Italian seasoning

  • Vegetable oil as needed for frying

  •  

Touch Down Sauce

Directions

  1. Bring butter, water and salt to a rolling boil in a saucepan over high heat. Remove from heat and immediately add flour all at once. Use a sturdy spoon and beat vigorously. Mixture will form a ball and pull away from the sides when completed. Gradually beat in half of the egg, followed by half of cheese and cooked sausage or pepperoni. Continue adding the remaining egg, cheese, meat and Italian seasoning, stirring well to incorporate. Let mixture cool.

  2. Using a cookie scoop, a round tablespoon, or a piping bag, create 1 –1  1/2 inch balls of fritter dough. Place them on a piece of parchment paper until needed.

  3.  In a small to medium saucepan, add enough vegetable oil to create 3-4 inches in pan. Bring oil to 375 degrees. Carefully lower fritters into pan, only a few at a time. Cook until golden brown and cooked through, about 3-4 minutes. Continue until all fritters are completed.

  4. To create sauce, combine marinara and cream cheese in a bowl. Microwave until cheese is melted, about 2 minutes. Stir to combine and top with Italian shredded cheese. Serve sauce with fritters.

NOTE: Fritters are best fried, however an alternate method is to bake them. Place 1 ½ inch balls of fritter dough on parchment paper lined baking sheets. Bake in a 400 degree oven for 25 minutes or until golden and puffed.

Creates about 36 fritters

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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