About five years ago, I got a call from a representative at the National Chicken Cooking Contest, telling me that my recipe had been chosen to represent Mississippi in their cook-off. This was my first win and probably only the second or third recipe that I had ever submitted to any contest. That call really changed my life in many ways. It gave me a hobby. This hobby took me and my family around the country to more cook-offs. It brought in some cash and prizes. I think the best thing it gave me, though, were cooking friends around the country that I never would have met otherwise. I love my cooking friends.

This is the recipe that started it all. My daughter asked for these the other day, so I fried up a batch. Here are a couple of things you need to know if you make them:

-When I originally wrote the recipe, I included 1 teaspoon of liquid crab boil. Somehow that ingredient never made it to the final draft of the recipe that was in the chicken cookbook. I fried up some with it and some without it the other day, and it was unanimous that the ones with the crab boil addition were better. I recommend adding it in.

-If you can’t find Creole mustard for the sauce, you can substitute another grainy mustard. I love, love, love Zatarain’s Creole mustard.





-I use a cookie scoop to scoop the batter into the hot oil. Don’t overcrowd them, and make sure to let the oil come back up to temperature between fryings.





Cajun Chicken Fritters with Creole Mustard Dipping Sauce



