Stuffing Fritters with Cranberry-Jalapeño Sauce

thekitchn.com

Britannia Roskelley

Just a broke student in a tiny kitchen

subheading: For the cranberry-jalapeño sauce:

½ cup cranberry sauce

1 teaspoon apple cider vinegar

1 teaspoon agave syrup or maple syrup

1 to 2 jalapeños, seeded, trimmed, and finely chopped

subheading: For the sour cream and lime sauce:

½ cup sour cream

¼ cup finely chopped fresh cilantro or flat-leaf parsley leaves (from about ½ small bunch)

Finely grated zest of 1 large or 2 small limes

Juice of 1 large or 2 small limes

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

subheading: For the fritters:

1 ¼ cups all-purpose flour

3 teaspoons ground cumin, divided

2 teaspoons chili powder

3 teaspoons kosher salt, divided, plus more as needed

½ teaspoon freshly ground black pepper

2 large eggs

¾ cup dry, fine breadcrumbs

¾ cup panko breadcrumbs

2 cups leftover bread-based stuffing

4 to 5 cloves garlic, minced

6 tablespoons olive oil or vegetable oil

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