CHICKEN AND VEGETABLE FRITTERS RECIPE BY TASTY
Here's what you need: chicken breast, cabbage, small green bell peppers, medium onions, fresh cilantro, salt, black pepper, eggs, cornflour, flour, water, oil
Provided by Rukhsana Siddique
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Mix all the vegetables with the chicken.
- Mix together flour, cornflour, salt, black pepper. Then, use to coat chicken and vegetable mixture.
- Add eggs. Then, add enough water to make a mixture that coats the chicken and vegetables but isn't too runny or dry.
- In a deep-bottomed pan, heat oil. Once heated, fry chicken and vegetable pieces until golden brown.
- Serve warm with ketchup.
Nutrition Facts : Calories 369 calories, Carbohydrate 48 grams, Fat 7 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
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Rs Shuvo
[email protected]Worst fritters ever!
Ahmed Hanif
[email protected]Meh.
Loretta Jackson
[email protected]Not bad!
Charity Murombedzi
[email protected]These fritters were incredible! I used a mix of bell peppers, carrots, and zucchini. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Md Anuyar Hossen
[email protected]These fritters were fantastic! I used a mix of bell peppers, carrots, and zucchini. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Stuart Russell
[email protected]These fritters were amazing! I used a mix of bell peppers, carrots, and zucchini. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Ramlee Vicky
[email protected]These fritters were a hit! I used a mix of bell peppers, carrots, and zucchini. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Faisal's Routine
[email protected]These fritters were easy to make and tasted great! I used a mix of bell peppers, carrots, and broccoli. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Foosiya Aadan
[email protected]These fritters were delicious! I used a mix of bell peppers, carrots, and zucchini. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Sergio Ventura
[email protected]These fritters were so easy to make and they turned out great! I used a mix of bell peppers, carrots, and broccoli. They were crispy on the outside and fluffy on the inside. I served them with a side of roasted potatoes and a dipping sauce.
Mashikula Mikidad
[email protected]I loved these fritters! They were crispy on the outside and fluffy on the inside, with a delicious combination of chicken and vegetables. I served them with a side of mashed potatoes and gravy, and they were a hit with my family.
Kid Gamer
[email protected]These fritters were a great way to use up leftover chicken. They were easy to make and tasted delicious. I served them with a side of roasted vegetables and a dipping sauce.
Eustus Githinji
[email protected]Amazing fritters! I followed the recipe exactly and they turned out perfectly. The chicken and vegetables were tender and flavorful, while the fritters were crispy on the outside and fluffy on the inside. Served them with a side of rice and a dollop
Usama Ammar
[email protected]These fritters were a delightful surprise! I was looking for a quick and easy weeknight meal and these fit the bill perfectly. They were incredibly easy to make and tasted absolutely delicious. The chicken and vegetables were cooked perfectly and the
David Moumou
[email protected]Delicious fritters with an amazing texture! The combination of chicken and vegetables made them incredibly moist and flavorful. I used a mix of bell peppers, carrots, and broccoli. Pan-frying them in butter gave them a beautiful golden brown crust. S
Kevin Chandler
[email protected]Easy peasy! I made these fritters in under 30 minutes, using leftover rotisserie chicken and frozen peas. They turned out crispy and flavorful, with the perfect balance of chicken and vegetables. Served them with a side of roasted potatoes and a tang
Noor Nikintu
[email protected]These fritters were a hit at our family brunch! The chicken and vegetable combination was a great way to sneak in some extra veggies for the kids. They gobbled them up without any complaints. The fritters were crispy on the outside and fluffy on the
Hamim Al arnaby
[email protected]Scrumptious and versatile fritters! I added some chopped bell peppers and used zucchini instead of carrots. Pan-frying gave them a lovely golden crust, while keeping the interiors tender and juicy. Served with a dollop of sour cream and a sprinkle of