Cooking time: 35 mins | Total time: 40 mins | To: 12 units
INGREDIENTS:
- 500g chicken breast
- 2 beaten eggs
- 150g wheat flour
- 1 teaspoon of baking powder
- 33cl of sparkling water (the secret!)
- 1 medium onion chopped
- 3 cloves of garlic, chopped
- Chopped fresh parsley
- Salt and black pepper to taste
- Oil for frying
PREPARATION:
In a pan with seasoned water, cook the chicken breasts for 15 minutes after it starts to boil. Once cooked, drain and let cool slightly. Shred or shred the chicken into small pieces and set aside.
In a large bowl, beat the eggs and add the flour, yeast and sparkling water.
Add the shredded chicken, onion, chopped garlic cloves and parsley.
Season with salt and pepper to taste, mix everything until you get a dough with a creamy consistency but not too liquid.
Heat the oil in a frying pan.
Oil test: Pour in a small portion of dough - it should bubble and brown quickly.
Using a spoon, form small portions of dough and add them to the hot oil. Fry over medium heat until golden on both sides. Remove to a plate with absorbent paper.
Garnish with fresh parsley. Serve immediately while they are crispy. You can accompany it with tomato rice, salad or simply as a snack.
Success Tips:
- Don't make the dough too liquid
- The oil must be very hot to ensure crispiness
- Do not overcrowd the frying pan
- Serve immediately to maintain the crispy texture
- The chicken must be well seasoned before adding to the dough.
Variations:
This base recipe can be adapted to:
- Cod fritters (replacing chicken)
- Tuna fritters
- Octopus fritters
- Vegetarian version with vegetables.
