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YIELD:
Makes 18 small fritters
ACTIVE TIME:
45 minutes
TOTAL TIME:
45 minutes
SPECIAL EQUIPMENT:
12-inch skillet
The more oil you use to fry the fritters, the more they will be able cook evenly on the sides and retain a nice round shape. Less oil will produce a perfectly acceptable fritter, but one that cooks and browns like a pancake. If cooking with more than 8 tablespoons oil at a time, use a straight sided skillet.
12 ounces boneless, skinless chicken breast (about 2 medium breast halves)
2 cups homemade or store-bought low sodium chicken stock
1 cup (5 ounces) all-purpose flour
1/2 cup cornmeal
2 tablespoons cajun seasoning
1/2 teaspoon baking soda
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
4 large eggs, separated
1 cup buttermilk
1 large red bell pepper, finely chopped (about 1 cup)
1/2 small onion, minced (about 1/4 cup)
1/4 cup chopped fresh parsley leaves
1 tablespoon unsalted butter, melted
1 medium garlic clove, minced (about 1 teaspoon)
2 teaspoons Tabasco sauce
3/4 cup canola oil (see note above)
Quick Chili Aioli:
1/2 cup mayonnaise
1/4 teaspoon cayenne
1 tablespoon juice from two limes
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1st Keep
 CatChefs
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 mhudson
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