Stuffing Fritters

Melt butter in a 12-inch skillet over medium heat. When foaming subsides, add in onions, apple, and celery. Cook, stirring occasionally, until onions, apple, and celery have softened, but not browned, about 7 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds.

Remove from heat and season with salt and pepper to taste.

To make the batter: Stir together flour, cornmeal, buttermilk, eggs, sugar, baking powder, baking soda, and salt in a large bowl. Stir in onion and apple mixture.

Heat oil to 375°F in a large pot or dutch oven over high heat. Using a cookie scoop or two spoons, drop heaping tablespoons of batter into oil and fry until golden brown, flipping halfway through cooking, about 5 minutes total.

Remove to a paper towel lined plate to drain. Season with additional salt to taste, then serve immediately.