Spicy Chicken Fritters Recipes

CHICKEN FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

SPICY CHILE CHICKEN FRITTERS

Steps:

• Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
• Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
• Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
• Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

CHICKEN CORN FRITTERS

Steps:

• Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. , In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.

SPICY CHICKEN FRITTERS

Steps:

• Place chicken in a bowl and add other ingredients.
• Mix well.
• Heat oil approx 2cm in depth.
• Drop teaspoonfuls of mixture into the hot oil.
• Deep fry for a few minutes until golden brown.
• Drain on paper towel.
• Serve with Cucumber Mint Dip.

SPICY CHICKPEA FRITTERS

Steps:

• INSTRUCTIONS.
• Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
• Soak chickpeas in water for at least 4 hours (or overnight if possible).
• Place all dry ingredients in a large mortar & pestle and grind until well blended.
• Add fresh herbs to mortar and grind well.
• Add tomato paste and oil to mortar and mix well.
• Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
• Add herb and spice mixture to processor and blend with chickpea mixture.
• Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
• Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
• Spray frying pan with cooking oil and heat to medium heat.
• Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
• For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

SPICY VEGETABLE FRITTERS

Steps:

• Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
• (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
• Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
• While stirring, gradually pour in enough water to make a batter of coating consistency.
• Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
• Do not crowd the pan.
• Fry until golden brown, 2 to 3 minutes.
• Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
• Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
• Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.

CHICKEN FRITTERS

Steps:

• Put your tablespoon of butter in a skillet until skillet is coated.
• Toss in your 2 chicken breasts until they're cooked to your liking.
• Slice up the chicken breasts into strips, then cut each strip in half.
• Prepare your pancake batter in a bowl as directed on it's box.
• Dip each piece of chicken in the batter then fry in a pan of vegetable oil until golden brown.
• Mix together the 3 tablespoons of honey and 1/4 cup of maple syrup in a small bowl.
• Using a pair of tongs, dip each piece of chicken in the honey-syrup mixture until lightly coated.
• Eat up.