Haitian Chicken Fritters Recipes

Steps:

• 1. Combine flour with water. Add hot pepper, parsley, and baking powder.
• 2. Let mixture rest for an hour. Add boneless, shredded chicken and salt.
• 3. Heat oil and drop in mixture by tablespoonfuls. Fry until golden brown. Then serve hot.

Steps:

• Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
• Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.

Steps:

• 1. Grate the malanga to make 2 cups.
• 2. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency as the grated malanga.
• 3. In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency.
• 4. Heat the oil on high heat until very hot.
• 5. Drop in a tablespoonful of the mixture in the hot oil.
• 6. Do not turn to the other side until the fritter is very dark brown.
• 7. While frying, scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil.
• 8. When both sides of the fritter are very dark brown. scoop out of oil and Drain on a paper towel.

Steps:

• Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently.
• Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits.
• Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
• Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
• Preheat oven to 400°F.
• Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface.
• Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square.
• Fold each pastry square in half; press edges closed with tines of a fork.
• Brush top with egg wash; arrange 1 inch apart on a baking sheet.
• Bake at 400°F for 20 minutes or until puffed and golden brown.