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Chicken And Vegetable Fritters

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Ingredients
  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)
Directions

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: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Vegetable
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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