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
2 (10-ounce) packages artichoke dip (homemade or store-bought, well chilled)*
1 cup flour
3 eggs
2 cups panko breadcrumbs
Olive oil
1 lemon (or lemon juice)
Directions
Crack three eggs into a bowl and beat with a fork.
Put flour and panko breadcrumbs in separate bowls.
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.
Pour enough oil into a frying pan to cover the bottom and heat on medium-high.
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.
Remove from pan onto a flat surface covered with a paper towel.
Squeeze some lemon juice on poppers, place on a platter and serve.
Recipe Courtesy Of
Recipe courtesy of Bettina Vernon of Marvin, a member of Union Power Cooperative.
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