Minced Chicken Fritters
Ground chicken: 1 lb.
Turmeric: 1/8 tsp.
Red chili powder/cayenne powder: ¼ tsp
Hot green chili/habanero: ½ tsp.
Black pepper, freshly ground
All purpose flour: 2 tbsp.
Eggs: 2 beaten
Ginger: one inch sized, very finely minced.
Cilantro: as per your taste (finely chopped)
Scallion/green onion: 2 sprigs, finely chopped
Salt to taste
Vegetable oil for deep frying
Add everything together except the oil and the eggs. Mix well.
Add the eggs and mix again.
Refrigerate the mix covered for at least an hour (more will not hurt).
Take it out of the refrigerator and let it come to room temperature.
Heat up the oil in a deep bottom wok/kadai.
Bring the heat to medium and add around 1 tbsp. of the mixture to the oil. Add more and let them get cooked and turn into golden brown in color.
Keep stirring while they are sizzling in the oil for even cooking and browning.
Drain them on an absorbent paper and serve immediately.