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)|
|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.