Haitian Chicken Fritters Recipes

HAITIAN MARINADE RECIPE

Steps:

• Heat the vegetable oil to 350°In a large bowl, mix together the flour, parsley flakes, salt, pepper, olive oil, baking powder. Then slowly add the water in small quantities. Mix the dough in between each addition.
• Using a cookie scoop (or a small ice cream scoop), add 3-5 scoops of dough into the hot oil. Cook for 5-7 minutes (or longer if needed and depending on the size) until golden brown. Work in batches. Once the fritters are complete. Transfer the fritters into a paper toweled plate. Repeat the next batch until completed. Serve warm as a side or appetizer and enjoy.

HAITIAN CHICKEN FRITTERS

Steps:

• 1. Combine flour with water. Add hot pepper, parsley, and baking powder.
• 2. Let mixture rest for an hour. Add boneless, shredded chicken and salt.
• 3. Heat oil and drop in mixture by tablespoonfuls. Fry until golden brown. Then serve hot.

HAITIAN ACCRA FRITTERS

Steps:

• 1. Grate the malanga to make 2 cups.
• 2. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency as the grated malanga.
• 3. In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency.
• 4. Heat the oil on high heat until very hot.
• 5. Drop in a tablespoonful of the mixture in the hot oil.
• 6. Do not turn to the other side until the fritter is very dark brown.
• 7. While frying, scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil.
• 8. When both sides of the fritter are very dark brown. scoop out of oil and Drain on a paper towel.

HAITIAN-STYLE FRIED CHICKEN

Steps:

• Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
• Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.