Recipes....SPINACH AND ARTICHOKE DIP CHICKEN FRITTERS Pinterest yummy
INGREDIENTS
1/2 cup mayonnaise
1/2 cup sour cream
2 large eggs
1/2 cup all-purpose flour
2 teaspoons garlic powder
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Kosher salt and black pepper, to taste
1 (10 ounce) package frozen spinach, thawed and drained
1 (6 ounce) jar artichoke hearts, drained, pat dry, and roughly chopped
2 pounds boneless, skinless chicken breast (about 4 large), chopped into small pieces
Oil, for frying
Lemon or lime wedges, to serve (optional)
Sour cream, to serve (optional)
INSTRUCTIONS
In a large bowl, mix together the mayonnaise, sour cream, eggs, flour, garlic powder, cheeses, and salt and pepper. until well-combined. Fold in the spinach, artichokes, and chopped chicken. Stir well, cover with plastic wrap, and refrigerate for at least an hour, or overnight.
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, use a small ice cream scoop to add the chicken mixture to the pan. Gently flatten the tops a bit with the back of the ice cream scoop or with a spoon to create the fritter shape.
Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until golden and cooked through. Transfer to a paper towel lined plate to absorb any excess oil. Add more oil, if necessary, and repeat to make the remaining fritters.
Serve with lemon or lime wedges and sour cream, if desired.
1/2 cup mayonnaise
2 large eggs
Baca Juga
2 teaspoons garlic powder
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Kosher salt and black pepper, to taste
1 (10 ounce) package frozen spinach, thawed and drained
2 pounds boneless, skinless chicken breast (about 4 large), chopped into small pieces
Oil, for frying
Lemon or lime wedges, to serve (optional)
Sour cream, to serve (optional)
INSTRUCTIONS
In a large bowl, mix together the mayonnaise, sour cream, eggs, flour, garlic powder, cheeses, and salt and pepper. until well-combined. Fold in the spinach, artichokes, and chopped chicken. Stir well, cover with plastic wrap, and refrigerate for at least an hour, or overnight.
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, use a small ice cream scoop to add the chicken mixture to the pan. Gently flatten the tops a bit with the back of the ice cream scoop or with a spoon to create the fritter shape.
Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until golden and cooked through. Transfer to a paper towel lined plate to absorb any excess oil. Add more oil, if necessary, and repeat to make the remaining fritters.
Serve with lemon or lime wedges and sour cream, if desired.
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