Chicken Fritters
Source of Recipe
the web
List of Ingredients
1-1/2 to 2 cups cooked chicken, cut in small pieces, almost minced
1 teaspoon salt
Generous sprinkling of freshly ground black pepper
1 teaspoon fresh parsley, minced
Juice of 1 lemon
1-1/4 cups all-purpose flour
Pinch of salt
2 teaspoons baking powder
1 egg, beaten
2/3 cup milk
4 cups corn oil*Recipe
Toss chicken lightly but well in a bowl with salt, pepper, parsley, and juice from lemon. Set aside and let chicken mixture stand for 1 hour.
Combine flour, pinch of salt, baking powder, egg, and milk in a large bowl and whisk until thoroughly mixed. Stir chicken mixture into batter and blend well.
Heat oil in a large heavy kettle or Dutch oven. A piece of bread dropped into the oil will turn golden brown when the temperature of the oil is just right. Never let the oil start to smoke.
Drop batter by tablespoonfuls into oil and fry until golden brown, approximately 2 to 3 minutes. Remove chicken fritters from oil with a slotted spoon and drain on paper towels.
Serve fritters immediately on a prewarmed platter with Chilled-and-Spicy Tomato Sauce.
NOTES: Good recipe for leftovers. Oil may be strained, refrigerated in a tightly covered container, and used again, but only for chicken or more chicken fritters.
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