Serious Eats: Recipes

Cajun Chicken Fritters

[Photograph: Yvonne Ruperti]

Notes:The more oil you use to fry the fritters, the more they will be able cook evenly on the sides and retain a nice round shape. Less oil will produce a perfectly acceptable fritter, but one that cooks and browns like a pancake. If cooking with more than 8 tablespoons oil at a time, use a straight sided skillet. This recipe is adapted from a recipe for Cajun Chicken Fritters at The Home Heart.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

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