INGREDIENTS
2 cup chicken, finely chopped cooked
1 tsp salt
2 tsp mincd fresh parsley
1 tbsp lemon juice
1 1/4 cup flour
2 tsp baking powder
1 egg, beaten
2/3 cup milk
1 oil, for frying
HONEY MUSTARD
1 cup dry mustard
1 cup white wine vinegar
2 egg, beaten
3/4 cup honey
1/4 tsp salt
Directions
1. In a large bowl, toss chicken with salt, parsley, and lemon
juice. Set aside for 15 minutes. In another large bowl, combine
flour, baking powder, egg, and milk. Stir to blend well.
2. Add flour mixture to chicken and mix well.
3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by
tablespoons into hot oil and fry in batches without crowding for 2
minutes, until golden brown. Drain on paper towels and serve with
honey mustard for dipping.
Honey mustard directions
1. Combine mustard and vinegar in a small bowl and set aside for 30
minutes or overnight.
2. In a double boiler over medium heat, stir together mustard-vinegar
mixture, eggs, honey, and salt. Cook about 20 minutes until
thickened, stirring often.
From: 365 Ways to Cook Chicken
Servings: 6 servings
Chicken Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
Academics have found proof that recipes existed far back into antiquity, certainly as far into history as ancient Egypt, and possibly even further. Having said that, these, early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef describes how the cooks of his times made use of a good variety of aromatic flavours, including some that we all recognise for example thyme, mint and asafoetida. As we move on, we have some books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in recipe books, the majority of which still exist in academic collections. During the next few centuries, the upper-class families of Europe strove to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cooking publications were greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Chicken Fritters recipe.
