Chicken Fritters
Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken meat, cooked
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
beaten |
|
| ⅔ | cup |
milk
|
|
|
vegetable oil
for frying |
*
|
||
| Honey mustard | |||
| 1 | cup |
dry mustard
|
*
|
| 1 | cup |
white wine vinegar
|
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
honey
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken meat, cooked
finely chopped |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
lemon juice
|
|
| 296 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
milk
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| Honey mustard | |||
| 237 | ml |
dry mustard
|
*
|
| 237 | ml |
white wine vinegar
|
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
honey
|
|
| 1.3 | ml |
salt
|
|
Directions
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.
Add flour mixture to chicken and mix well.
In a large frying pan, heat 1 inch of oil to 375℉ (190℃).
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:
Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.
In a double boiler over medium heat, stir together remaining ingredients.
Cook gently about 10 minutes until thickened, whisking frequently, do not overcook.
