These fritters are a showstopper, great for entertaining or a flavorful weeknight family dinner.
|1||Package Maple Leaf Prime Ready Cooked Chicken Strips, diced small|
|1||cup (180 g) cooked qiunoa|
|3/4||cup (90 g) all-purpose flour|
|2||tsp (10 ml) baking powder|
|1||tsp (5 ml) salt|
|1||tsp (5 ml) fresh ginger, grated|
|1||tbsp (15 ml) fresh cilantro, minced|
|1||small carrot, grated|
|2||tbsp (30 ml) scallions, minced|
|1||small red pepper, finely diced|
|1||tbsp (15 ml) vegetable oil, plus 2 cups (475 ml) extra for frying|
|1/4||cup (60 ml) 2% milk|
|1||tsp (5 ml) sesame oil|
In a large bowl, stir flour with baking powder, cooked quinoa and salt.
In a medium bowl, whisk eggs with milk, sesame oil, vegetable oil and all vegetables. Pour into flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy..
Heat 2 cups of vegetable oil in a large non-stick skillet over medium. Add the batter by heaping tbsp (15 mL) to the pan and cook for about 4 minutes per side or until golden brown.
Try this recipe by pan frying it into tradition pancake shapes with an ethnic hearty twist.
Replace the quinoa and vegetables with any of last night dinner leftovers.
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