Nostalgic Pink Sausage Fritter
Remembering the Pink Sausage Fritters That Were a Staple Lunchbox Side Dish from Elementary School Days~
Nowadays, we eat Vienna sausages, Spam, and bacon… but when I attended elementary school (how old am I??), pink sausage was a regular side dish for my lunchbox. Remembering those memories, I made pink sausage fritters. They’re simple, delicious, and bring back a flood of childhood memories.
Ingredients- Pink sausage 1 (use a thick one for best results)
- Pancake mix (or flour mixture) 1/2 cup
- Eggs 2 large
- Green onion (white part) 1/4 stalk
- Salt a pinch (adjust to taste)
- Cooking oil, for frying
Cooking Instructions
Step 1
Slice the pink sausage into about 0.5 to 0.8 cm thick pieces. Slicing them too thin can cause them to break apart easily, so maintaining a moderate thickness is recommended.
Step 2
In a bowl, crack the 2 eggs and whisk them together. Add the finely chopped green onion and a pinch of salt, then mix well. Using only the white part of the green onion can add a subtle sweetness and aroma.
Step 3
Place the sliced pink sausage into a zip-top bag or a regular plastic bag. Add about 1/2 cup of pancake mix. Close the bag and shake it gently to coat the sausage pieces evenly with the mix. This step ensures the egg batter adheres well and results in a crispier fritter.
Step 4
Dip each flour-coated sausage piece into the beaten egg mixture, ensuring it’s coated on all sides. Let any excess egg batter drip off slightly.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated sausage pieces into the hot oil, one by one. Fry them until they are golden brown and crispy on both sides, flipping occasionally. Be mindful of the heat to prevent burning. Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil for a lighter taste.