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Categories:
flour yellow cornmeal bread crumbs mix baking soda eggs buttermilk butter fresh chives chicken red pepper canola oil mayonnaise Greek yogurt Valley Parmesan cheese mustard
Viewed: 41 - Published at: 9 years agoIngredients
- 1 cup all-purpose flour
- 14 cup yellow cornmeal
- 14 cup dry unseasoned bread crumbs
- 3 tablespoons Hidden Valley Original Ranch Seasoning Mix
- 1 teaspoon baking soda
- 4 eggs, separated
- 1 cup buttermilk
- 2 tablespoons melted butter
- 14 cup chopped fresh chives
- 3 12 cups shredded cooked chicken
- 14 cup chopped roasted red pepper
- 4 cups canola oil
- 1 cup mayonnaise
- 12 cup Greek yogurt
- 1 tablespoon Hidden Valley Original Ranch Dressing Mix
- 14 cup grated parmesan cheese
- 2 teaspoons Dijon mustard
Method
- In a large mixing bowl combine the flour, cornmeal, breadcrumbs,Hidden Vally Original Ranch Mix and baking soda.
- Gently stir in the egg yolks, buttermilk and melted butter, Add chopped chives, shredded chicken and roasted peppers.
- Beat egg whites until stiff peaks form, gently fold into the batter.
- Heat canola oil in a dutch oven or large deep pot to 350*F. Drop batter using a cookie scoop or a well rounded tablespoon into the hot oil.
- Cook 6 at a time.
- Fry for 3-4 minutes or until golden brown turning once.
- Drain Fritters on a paper towel.
- In a small mixing bowl combine the mayonnaise, yogurt, Hidden Valley Original Ranch Mix, Parmesan and Dijon mustard.
- Serve with hot fritters.
