Chicken fritters
Chicken pancakes are a great alternative to boring cutlets. This dish is quick and easy to prepare and eaten in no time. Even the most fastidious will not have to be persuaded! For the preparation of chicken fritters, we do not use flour, but corn starch: it perfectly binds the ingredients, but does not make the dish too heavy. Eat them neat, complement them with side dishes (mashed potatoes or rice) or fresh vegetable salad. We like the last option more than others: it’s tastier and healthier!
Ingredients
Servings 6- 600 g chicken or turkey thigh fillet, skin on
- 2-3 garlic cloves
- 3-4 sprigs of parsley
- zest of half a lemon
- 1.5 st. l. cornstarch
- 200 g sour cream 25% fat
- 1 egg
- 2 yolks
- vegetable or ghee
- salt, freshly ground black pepper
Cooking
Step 1
Turn the poultry fillet for chicken pancakes through a meat grinder. Finely chop the garlic and parsley, mix with the zest, add to the minced meat. Sprinkle with salt, pepper and cornstarch. Knead.
Step 2
Beat sour cream with egg and yolks, add to minced meat, mix thoroughly. In a large frying pan, heat vegetable oil or butter to a layer of about 3 mm. Lightly salt the oil.
Step 3
Spread small pancakes with a spoon, fry over medium heat until golden brown on both sides. Place cooked chicken fritters on paper towels. Serve hot.