Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 pounds boneless short ribs, 2 cups beef broth, 1 cup BBQ sauce, 1 diced yellow onion, 4 minced garlic cloves, and 1 tablespoon Worcestershire sauce in a large pot or slow cooker and cook until fork-tender, about 3-4 hours on the stovetop or 6-8 hours on low in a slow cooker.

2. 2

   Remove the cooked short ribs from the liquid, shred the meat using two forks, and reserve 1/2 cup of the braising liquid for the fritter batter.

3. 3

   In a large bowl, whisk together 1.5 cups all-purpose flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

4. 4

   In a separate bowl, whisk together 1 large egg, 3/4 cup milk, and the reserved 1/2 cup braising liquid, then add the wet mixture to the dry ingredients, stirring until just combined.

5. 5

   Gently fold 2 cups shredded cooked short rib, 1 cup shredded cheddar cheese, and 1/4 cup chopped green onions into the batter until evenly distributed.

6. 6

   Heat 4 cups vegetable oil in a deep pot to 350°F (175°C) and carefully drop spoonfuls of the batter into the hot oil, frying for 3-5 minutes per side until golden brown and cooked through.

7. 7

   While the fritters are frying, whisk together 1/2 cup maple syrup, 2 tablespoons hot sauce, and 1 teaspoon apple cider vinegar in a small bowl.

8. 8

   Remove the fritters with a slotted spoon, drain on a paper towel-lined plate, and serve immediately with the spicy maple drizzle.