Cheesy Chicken Fritters

Appetizer, Chicken, Gluten Free, Simple

Prep Time: 10 minutes  | Cook Time: 15 minutes  | Total Time: 25  | Difficulty: Easy  | Servings: 55-60 apps or 16 large sized 

Ingredients:

1 tsp Chipotle powder,1 TBSP granulated garlic, 1 TBSP granulated onion,.1 TBSP dried oregano 1 tsp salt and 1 tsp pepper

3 eggs

⅓ Cup greek yogurt (2% or 5%)

⅓ Cup potato starch or flour

5 ounces shredded mozzarella

Herbs as desired- (see notes)

1 ½ LBS GROUND CHICKEN

2 TBSP olive oil

Dip

½ Cup mayonnaise

¼ Cup yellow mustard

1 TBSP  white wine vinegar

¼ tsp garlic powder

¼ tsp granulated onion

¼ tsp Paprika

Salt to taste

Directions:

Combine dry spices in a small bowl. 

In a large bowl lightly beat eggs. Whisk in yogurt, potato starch, mozzarella, and herbs of your choosing.

Add ground chicken and mix until coated.

Cover and refrigerate 1-2 hours or overnight.

In a non-stick pan, heat oil in until medium. Working in batches, drop small Tbsp onto pan and cook 4-5 minuted per side until golden brown. Flip and cook on the other side 4-5minutes until cooked through.. 

( These can also be baked at 400 12-15 minutes.)

Serve with accompanying sauce.

Notes:

2 TBSP minced Fresh Rosemary ( started with ½ Cup )

3 TBSP minced Fresh SageSage ( started with ⅓ Cup)

3 TBSP minced Fresh Dill ( started with ⅓ Cup)

¼ Cup  minced  Fresh Basil ( started with ½ Cup)

Source: Loree's Fine food

Momofuku Compost Cookies- yields 15-18 cookies

2 sticks ( ½ lb) butter at room temperature 1 tsp. kosher salt

1 Cup granulated sugar ¾ Cup mini chocolate chips

⅔ Cup llght brown sugar ½ Cup butterscotch chips

2 TBSP glucose ½ Cup crushed graham crackers

1 egg ⅓ Cup old fashioned oats

½ Tsp vanilla 2 ½ tsp. ground coffee

11/3 Cups flour 2 Cups crushed potato chips

½ tsp baking powder 1 Cup mini pretzels

Combine butter, sugars, glucose in the bowl of a stand mixer fitted with the paddle

attachment. Beat at medium speed 2-3 minutes until combined. Scrape down the side of the bowl. Add the egg and vanilla and beat for 7-8 minutes.

Reduce the speed to low. Add the flour, baking powder, baking soda, and salt just until the dough comes together- less than a minute.

With the mixer still at low speed, add the chocolate chips, butterscotch chips, graham crackers, oat, and coffee just until combined. By hand, fold in the pretzels and chips taking care not to break them into tiny pieces.

With an ice cream scoop or ¼ Cup measure portion out the dough onto two cookie sheets lined with parchment or silicone. baking mats. (Do not crowd the dough- these cookies spread) Pat the tops down to 1/2”balls.

REFRIGERATE DOUGH FOR 1 HOUR- OR OVERNIGHT. DO NOT BAKE WITHOUT CHILLING- THE COOKIES WILL SPREAD TOO QUICKLY AND BURN.

Preheat the oven to 375.

Remove cookies from the refrigerator and bake 17-18 minutes. The cookies should be faintly

brown on the edges but still bright yellow in the center. Be careful not to over bake.

Cool completely on the sheet pan then transfer to a plate or an airtight container. They will keep fresh at room temperature for 5 days and frozen for 1 month.