Chicken fritters

Yield: 6 servings

Measure Ingredient
20 \N -minutes preparation time
2 cups Chicken; finely chopped cooked
1 teaspoon Salt
2 teaspoons Mincd fresh parsley
1 tablespoon Lemon juice
1 cup Dry mustard
1 cup White wine vinegar
2 \N Egg; beaten minutes cooking time
1¼ cup Flour
2 teaspoons Baking powder
1 \N Egg; beaten
⅔ cup Milk
\N \N Oil; for frying
¾ cup Honey
¼ teaspoon Salt



1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well.

2. Add flour mixture to chicken and mix well.

3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping.

Honey mustard directions

1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.

2. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often.

From: 365 Ways to Cook Chicken

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