Fontina Artichoke Poppers

Fontina Artichoke Poppers

1lb Fontina Cheese grated, but almost any melting cheese could be substituted
1/2 cup chopped Artichoke hearts
1/4 cup chopped sun-dried tomatoes
1/4 cup spinach chopped and drained
2/3 cup Mayo
1 Tbls granulated garlic
Juice from 1 lemon
A couple of pinches of Salt and a grind of Pepper

Mix everything together and refrigerate over night. The next day remove from the fridge form into inch diameter balls. I used a disher (small ice-cream scoop) it make it super easy. Once you have all the balls formed put into the freezer to harden for a couple of hours.
In a heavy pot put in 3 inches of oil and heat over med-high heat until 350-375 degrees. Beat 3 eggs in a shallow dish cover the popper in the egg wash and then move to the breading (recipe follows) let sit for a couple of minutes and repeat (I like a double coating of breading). Move in batches to the oil and fry until golden brown and delious. Serve with a sweet Thai chili sauce.

Makes 24 poppers.

3 large eggs
1/2 lbs of Panko Bread crumbs
2 tbls Paprika
1 tbls ground pepper
1 tbls chyeane pepper

Thai Chili Sauce
1 tbls Sambal
1/4 cup Corn Syrup
1 tbls sugar
1 tbls Rice vinegar
Mix and serve.


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