- Recipes Home
- Interest Groups
Chicken and Vegetable Fritters Recipe
|Vegetables||5 Cup (80 tbs) (Eggplant, Cauliflower, And Squash)|
|Whole chicken breasts||3 Pound, skinned, boned, and cut into bite-size pieces (Three 1 Pound Each)|
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||8 , beaten|
Serving size: Complete recipe
Calories 2776 Calories from Fat 550
% Daily Value*
Total Fat 61 g94.1%
Saturated Fat 17.7 g88.6%
Trans Fat 0.3 g
Cholesterol 2481.1 mg
Sodium 2185.8 mg91.1%
Total Carbohydrates 152 g50.6%
Dietary Fiber 31.7 g126.7%
Sugars 3.2 g
Protein 396 g792%
Vitamin A 806.4% Vitamin C 157.2%
Calcium 55.9% Iron 150.8%
*Based on a 2000 Calorie diet
Dust vegetables and chicken chunks with flour; shake off excess.
Then sprinkle with salt and dip into beaten egg.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 370° on a deep-fat-frying thermometer.
Add chicken, cook, turning occasionally, until golden brown (about 3 minutes).
Drain on paper towels.
(This much can be done ahead. Place pieces in single layer on trays lined with paper towels and let stand for as long as 3 hours at room temperature. To reheat, remove paper towels and place in a 375° oven for about 10 minutes.) Serve with sauce rosa.