Thanksgiving is gone, but the leftovers are here for a while. I posted some of my favorite leftover recipes on Wednesday, but I wanted to add another to the list because I think this one is so darn good. If you made my Brown Butter Corn Spoon Bread recipe, that I posted here last week, you are already that much closer to another great meal. If not, it’s easy to prepare a pan of it, and then use the leftovers to make these bites.
Spoon bread is already super moist and tender, and can be scooped up and formed into balls in a jiffy. I rolled each ball into rice flour, for an added crunch after frying, but you can use gluten-free flour, if that’s what you have in your pantry. These bites are soft on the inside and the cheese in the spoon bread recipe, makes them melt in your mouth, especially when they’re hot from the skillet.
I quick sauce of yogurt and sriracha is worth a whirl because it gives each and every bite an extra zippy taste when dunked. I hope you all had a wonderful holiday, and enjoy your leftovers.
Ingredients
1/3 pan of Spoon Bread
1/2 cup rice or gluten-free flour
1/2 cup yogurt
1 tablespoon Sriracha or other hot sauce
pinch of salt
oil for frying
(Serves 4)
To Prepare:
- Scoop spoon bread into balls and roll in flour.
- Heat 1 cup of oil in a skillet on medium-high heat. After 2 minutes, add a couple of balls to a pan and begin browning on all sides. Remove and place on a paper towel lined plate. Repeat until all bites are browned.
- In a small bowl, add yogurt, hot sauce and a pinch of salt, stir.
- Place bites on a plate and serve with sauce. Enjoy!
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