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Chicken and Vegetable Fritters

  Vegetables 5 Cup (80 tbs) (Eggplant, Cauliflower, And Squash)
  Whole chicken breasts 3 Pound, skinned, boned, and cut into bite-size pieces (Three 1 Pound Each)
  All-purpose flour 1⁄2 Cup (8 tbs)
  Salt To Taste
  Eggs 8 , beaten
  Salad oil 1 Tablespoon (as required)
  Sauce rosa 1 Tablespoon (for serving)

Cut eggplant into 1/2 by 2-inch pieces; break cauliflower into small flowerets; cut squash (zucchini, patty pan, or crookneck) into 1-inch-thick pieces or sticks.
Dust vegetables and chicken chunks with flour; shake off excess.
Then sprinkle with salt and dip into beaten egg.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 370° on a deep-fat-frying thermometer.
Add chicken, cook, turning occasionally, until golden brown (about 3 minutes).
Drain on paper towels.
(This much can be done ahead. Place pieces in single layer on trays lined with paper towels and let stand for as long as 3 hours at room temperature. To reheat, remove paper towels and place in a 375° oven for about 10 minutes.) Serve with sauce rosa.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2924 Calories from Fat 689

% Daily Value*

Total Fat 77 g118.2%

Saturated Fat 18.6 g92.8%

Trans Fat 0.6 g

Cholesterol 2481.1 mg827%

Sodium 2279.9 mg95%

Total Carbohydrates 154 g51.4%

Dietary Fiber 31.7 g126.7%

Sugars 3.2 g

Protein 396 g792.8%

Vitamin A 808.5% Vitamin C 157.7%

Calcium 56.4% Iron 151.6%

*Based on a 2000 Calorie diet

Chicken And Vegetable Fritters Recipe