July 18, 2011

Chicken and Goat Cheese Fritters with Chives

Lately I've been on a goat cheese kick. I picked up this recipe in Maryland. Can't go wrong with fried dough....

Chicken and Goat Cheese Fritters with Chives
edible Chesapeake: Spring 2007

6 Servings (appetizer)

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
3 tablespoons diced, caramelized onions (see note)
2 tablespoons minced chives
1 cup coarsely chopped cooked chicken meat
1/2 cup crumbled chevre goat cheese (Firefly Farms is a local favorite)
Vegetable oil for frying
  1. Sift together the flour, baking powder and salt in a large bowl. Stir in the eggs. Mix in the milk, onions and chives. Fold in the chicken and the goat cheese.
  2. Pour oil into a heavy skillet to a depth of 1 inch, and heat until very hot, about 375 degrees. Drop the batter by the tablespoonful, a few fritters at a time, and fry until golden brown, for 2 to 3 minutes, turning often. Remove with tongs or a slotted utensil to paper towels to drain.

NOTE: To caramelize onions, sauté small diced pieces in a little sweet, unsalted butter—or olive oil—until they turn a rich golden brown. This process gives the onions a delightfully sweet flavor.

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