Artichoke Poppers
Member Bettina Vernon served these savory little pop-in-your-mouth morsels at a New Year’s party, and guests said “if there were any leftovers, they would fight for them.”
Ingredients
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2 (10-ounce) packages artichoke dip (homemade or store-bought, well chilled)*
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1 cup flour
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3 eggs
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2 cups panko breadcrumbs
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Olive oil
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1 lemon (or lemon juice)
Directions
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Crack three eggs into a bowl and beat with a fork.
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Put flour and panko breadcrumbs in separate bowls.
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Take a spoonful of artichoke dip (about the size of a walnut) and roll into a ball. Dip in flour, then egg and finally in the panko.
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Pour enough oil into a frying pan to cover the bottom and heat on medium-high.
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Place your poppers in the pan, being careful not to overcrowd. When golden brown on bottom, flip and fry until the other side is also golden brown.
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Remove from pan onto a flat surface covered with a paper towel.
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Squeeze some lemon juice on poppers, place on a platter and serve.
*Important: Make sure your artichoke dip has chilled overnight so that it is firm.
