Chicken ‘N Cheese Fritters Recipe

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6 to 8 Sevings

Chili Cheese Sauce:
3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick
2 tablespoons all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1/2 cup shredded process American cheese
1 2-ounce jar diced pimentos, drained
1 4.5 ounce can chopped green chiles

Fritters:

CRISCO Corn Oil * for deep frying
1-1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 cup milk
1 cup chopped cooked chicken or turkey
1/4 cup finely chopped onion

For pimento-cheese sauce, melt Crisco in medium saucepan. Stir in flour. Add milk and salt. Cook and stir over low heat until mixture thickens and comes to boil. Reduce heat; add cheese, pimentos and green chiles. Stir until cheese melts; keep warm.

Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan.

In a large bowl, combine flour, baking powder and salt. In a medium bowl, combine egg, milk, chicken and onion; add to flour mixture. Mix just until moistened. Drop by tablespoonfuls, a few at a time, into melted shortening. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve with Chili-Cheese Sauce.

* Or your favorite Crisco Oil

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