[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.
- Yield:Makes 18 small fritters
- Active time: 45 minutes
- Total time:45 minutes
- Rated:
Ingredients
- 12 ounces boneless, skinless chicken breast (about 2 medium breast halves)
- 2 cups homemade or store-bought low sodium chicken stock
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons cajun seasoning
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 4 large eggs, separated
- 1 cup buttermilk
- 1 large red bell pepper, finely chopped (about 1 cup)
- 1/2 small onion, minced (about 1/4 cup)
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon unsalted butter, melted
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 teaspoons Tabasco sauce
- 3/4 cup canola oil (see note)
- Quick Chili Aioli:
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne
- 1 tablespoon juice from two limes
Directions
-
1.
For the Fritters: Heat chicken and broth in a medium saucepan over medium-high heat to simmering. Reduce heat to medium-low to maintain a gentle simmer. Cook, turning occasionally, until chicken registers 150 to 155°F on an instant read thermometer, 10 to 14 minutes after stock comes to a boil. Transfer chicken to a plate and when cool enough to handle, finely shred using two forks.
-
2.
Whisk flour, cornmeal, cajun seasoning, baking soda, cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; set aside.
-
3.
Whisk yolks, buttermilk, bell pepper, onion, parsley, butter, garlic, and Tabasco sauce in a large bowl until combined. Fold buttermilk mixture into dry mixture until just combined, then fold in chicken.
-
4.
Place egg whites in clean, dry bowl of standing mixer fitted with whisk attachment. Beat on medium-high speed to soft peaks. Gently fold into chicken mixture until just combined.
-
5.
For the Chili Aioli: In small bowl, whisk mayonnaise, cayenne, and lime juice. Season to taste and serve with fritters.
-
6.
To Cook the Fritters: Heat 6 tablespoons oil in 12-inch skillet over medium heat to shimmering (see note). Drop 4 to 5 mounds of mixture into pan (about 1/3 cup each), spacing about 1 inch apart.
-
7.
Cook until both sides are golden brown and center is just set, about 2 to 3 minutes total. Transfer fritters to a paper towel lined plate and season immediately with salt. Repeat until batter is used up, adding more oil as necessary. Serve hot.
This Recipe Appears In
Chicken Dinners: Cajun Chicken FrittersAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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