Cast-Iron Crispy Collard Green & Andouille Fritters with Comeback Sauce

Instructions

1. 1

   In a small mixing bowl, whisk together 1/2 cup mayonnaise, 2 tbsp chili sauce, 1 tbsp Creole mustard, 1 tbsp hot sauce, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1 clove garlic, and 1/4 tsp black pepper until silky and uniform. Cover and refrigerate while preparing the fritters.

   5 min

   Tip: Making this first gives the spices time to bloom into the creamy base.

2. 2

   Place a 12-inch cast-iron skillet over medium heat and melt 1 tbsp bacon fat. Add 6 oz andouille sausage and 1/2 cup yellow onion, sautéing for about 4 minutes until the sausage renders its spicy fat and begins to crisp around the edges. Stir in 2 cloves garlic and cook for 1 minute until fragrant.

   5 min

   Tip: Dicing the andouille small ensures it crisps fast and disperses evenly through every bite.

3. 3

   Toss 10 oz collard greens into the skillet along with 1 tbsp apple cider vinegar, 1 tsp fish sauce, and 1/2 tsp kosher salt. Cook over medium heat, tossing continuously with tongs for 4 to 5 minutes, until the collards collapse down, turn glossy deep green, and all excess liquid evaporates. Transfer the mixture to a wide shallow plate to cool slightly.

   5 min

   Tip: The quick blast of cider vinegar and fish sauce builds the deep soul of braised greens in just minutes without making the batter watery.

4. 4

   In a large bowl, whisk 3/4 cup yellow stone-ground cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper. In a separate liquid measuring cup, beat together 3/4 cup buttermilk and 2 large eggs, then pour into the dry mix and stir gently with a wooden spoon just until combined.

   4 min

   Tip: Don't overmix the batter; treat it like pancake batter so the fritters stay tender inside.

5. 5

   Fold the slightly cooled collard and andouille mixture, 1 cup extra sharp white cheddar cheese, and 3 scallions directly into the batter until evenly distributed. Let the batter rest on the counter for 3 minutes so the cornmeal hydrates.

   3 min

   Tip: Letting the cornmeal swell briefly prevents gritty fritters and yields a pillowy interior.

6. 6

   Wipe out any charred bits from your cast-iron skillet, return it to medium heat, and add 3 tbsp bacon fat. Once the fat is shimmering (about 350°F), scoop 1/4-cup mounds of batter into the skillet, leaving 2 inches between them. Fry in two batches for 3 to 4 minutes on the first side until deep golden brown and lacy-crisp at the edges, then flip and fry for another 2 to 3 minutes until cooked through.

   10 min

   Tip: Cast iron holds heat like nothing else; if they're browning too fast, drop the heat to medium-low so the centers cook through.

7. 7

   Transfer the fried fritters onto a wire rack set over a baking sheet and dust immediately with 1/2 tsp flaky sea salt. Serve piping hot for lunch piled high on a platter with the chilled Comeback Sauce on the side.

   3 min

   Tip: Draining on a wire rack instead of paper towels keeps the cast-iron crust remarkably crackly.