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Chicken Fritters


Easy to make and good to use up leftover cooked chicken, better than Chicken Nuggets!













Trans-fat Free


2 cups chicken meat, cooked
finely chopped
1 teaspoon salt
2 teaspoons parsley leaves
fresh, minced
1 tablespoon lemon juice
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 large eggs
cup milk
vegetable oil
for frying
Honey mustard
1 cup dry mustard
1 cup white wine vinegar
2 large eggs
¾ cup honey
¼ teaspoon salt


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.

Add flour mixture to chicken and mix well.

In a large frying pan, heat 1 inch of oil to 375℉ (190℃).

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:

Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.

In a double boiler over medium heat, stir together remaining ingredients.

Cook gently about 10 minutes until thickened, whisking frequently, do not overcook.


* not incl. in nutrient facts

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over 3 years ago

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 36816% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 582mg 24%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 3%
Sugars g
Protein 41g
Vitamin A 5% Vitamin C 4%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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