These chicken fritters are stuffed with cooked chicken, seasoned with onion, garlic, tomato, and Tabasco, wrapped in a soft dough, and fried until golden.
The dough is prepared with flour, broth, milk, and butter, cooking the mixture first and then forming cylinders that are sliced and filled.
The sealing and frying technique ensures crispy, very tasty fritters, perfect for enjoying on any occasion.
Chicken Thighs (Chicken Fritters)
Ingredients
500 grams of Flour
500 milliliters of Chicken broth
500 milliliters of Milk
75 grams of Butter
1 Chicken breast
1 Onion
1 Garlic clove
2 Eggs
Breadcrumbs
2 tablespoons of Tomato sauce
1 pinch of Salt
1 pinch of Pepper
Red Tabasco
Preparation
Step 1 : Cook the chicken breast in salted water until done and let it cool before shredding into strands.
Step 2 : In a skillet, sauté finely chopped onion and garlic, add chopped tomatoes and a few drops of Tabasco, cooking for a few minutes.
Step 3 : Mix the shredded chicken into the sauté, combining well and adjusting the seasonings and spice, then let the mixture cool.
Step 4 : In a pot, bring the milk, broth, butter, and salt to a boil, then add the flour all at once, stirring until a dough forms that detaches from the pot.
Step 5 : Remove the dough from heat, let it cool, then knead on a surface until smooth, forming a cylinder and cutting into equal portions.
Step 6 : Roll each portion into circles similar to wafers and place a spoonful of filling in the center of each.
Step 7 : Fold each circle into a cone or cylinder shape, sealing the edges well and shaping the dough into a spherical form.
Step 8 : Dip the fritters first in beaten eggs and then in breadcrumbs, ensuring full coverage.
Step 9 : Fry in hot oil until golden and crispy on the outside, approximately 15 minutes.
Step 10 : Serve hot, accompanied by a fresh salad or as part of a main dish.
Video
Preparation (simple version)
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