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Chicken Fritters - {Bunuelitos De Pollo}

Recipe By: Barbara Norman
Serving Size : 1 Preparation Time :0:00
Categories: * Spanish Appetizers


1 cup Cooked chicken --minced
1/2 cupOlive oil --for frying
Salt and pepper --to taste

1/3 cup Flour
1/3 teaspoon Baking powder
1 Egg
1/3 cup Water


Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

Add minced chicken to batter, season with salt and pepper to taste. (This much may be done a day in advance.)

Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10-15 minutes. Drain on brown paper before serving.

Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.

Recipe Source:


Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-


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