* Exported from MasterCook *

CHICKEN FRITTERS - {BUNUELITOS DE POLLO}

Recipe By :Barbara Norman
Serving Size : 1 Preparation Time :0:25
Categories : 5-10G Low Carb Appetizer Entree
Poultry Chicken Pieces Regional Spanish
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Cooked chicken -- minced
1/2 cup Olive oil -- for frying
Salt and pepper -- to taste
FRITTER BATTER
1/3 cup atkins Bake Mix -- soy flour
1/3 tsp Baking powder
1 Egg
1/3 cup Water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
Add minced chicken to batter, season with salt and pepper to taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10-15 minutes. Drain on brown paper before serving.

Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1995












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Per Serving (excluding unknown items): 1263 Calories; 119g Fat (84.3% calories from fat); 49g Protein; 1g Carbohydrate; 0g Dietary Fiber; 306mg Cholesterol; 328mg Sodium. Exchanges: 7 Lean Meat; 22 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0