Recipes > Meat > Chicken > Chicken Fritters

Chicken Fritters


Cut cold cooked chicken or turkey off the bones in as large pieces as possible; sprinkle with salt and pepper; dip them in fritter batter, and fry in hot fat until a golden brown. Place the pieces when fried on a brown paper until all are done; dress them on a folded napkin, and serve with a Bearnaise, Mayonnaise, or Tartare sauce.

The pieces may be rolled in egg and bread crumbs instead of being dipped in batter, if preferred.


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The Century Cook Book (1901).

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