Best Haitian Chicken Fritters Recipes

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HAITIAN MARINADE RECIPE



Haitian Marinade Recipe image

Haitian Marinade is a mouth-watering recipe that's a staple at any Haitian's first communion, but can be served on any day of the year as a crunchy snack or appetizer.

Provided by Savory Thoughts

Categories     Appetizer

Time 15m

Number Of Ingredients 8

1 Cup All-Purpose Flour
1 Tbsp. Parsley Flakes (Or 2 Tsp. Chopped Fresh Parsley)
1 Tsp. Kosher Salt
½ Tsp. Ground Black Pepper
1 Tbsp. Baking Powder
1 Tbsp. Olive Oil
1 Cup Water
1 Quart Vegetable Oil For Frying

Steps:

  • Heat the vegetable oil to 350°In a large bowl, mix together the flour, parsley flakes, salt, pepper, olive oil, baking powder. Then slowly add the water in small quantities. Mix the dough in between each addition.
  • Using a cookie scoop (or a small ice cream scoop), add 3-5 scoops of dough into the hot oil. Cook for 5-7 minutes (or longer if needed and depending on the size) until golden brown. Work in batches. Once the fritters are complete. Transfer the fritters into a paper toweled plate. Repeat the next batch until completed. Serve warm as a side or appetizer and enjoy.

Nutrition Facts : ServingSize 6 People, Calories 194 kcal, Carbohydrate 30 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 270 mg, Fiber 1 g, UnsaturatedFat 4 g

HAITIAN CHICKEN FRITTERS



Haitian Chicken Fritters image

My friend Sharon was a missionary in Haiti for a number of years. When we went to Pittsburgh to visit her and her new Haitian husband this is one of the many foods of Haiti she and John prepared for us. Th.ey have a little kick

Provided by Marsha Gardner

Categories     Other Snacks

Number Of Ingredients 8

2 c all purpose flour
1 c water
1 Tbsp parsley, finely chopped
kosher salt to taste
1 tsp crushed hot pepper, habanero
2 tsp baking powder
1 c chicken, cooked, boneless, shredded
1 c canola oil

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.

HAITIAN-STYLE FRIED CHICKEN



Haitian-Style Fried Chicken image

This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.

Provided by cremebrulee

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 12h36m

Yield 6

Number Of Ingredients 10

3 pounds chicken legs
1 cup lemon juice
½ white onion, chopped
1 head garlic, cloves separated and minced
3 tablespoons seasoned salt
3 tablespoons paprika
3 tablespoons ground thyme
2 tablespoons ground black pepper
2 tablespoons whole cloves
vegetable oil for frying

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.

Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g

HAITIAN ACCRA FRITTERS



Haitian Accra Fritters image

This is one of my favorite Haitian recipes that will leave you wanting more after the first bite. My parents used to make this on Saturdays. Sometimes, adding shredded herring fish to the mixture as well before frying. Accra can be served alone as an appetizer but is usually served at parties or gatherings with fried chicken,...

Provided by Peggy J Shabazz

Categories     Other Appetizers

Time 25m

Number Of Ingredients 13

1 lb malanga
1 c black eyed peas (not dried)
1 tsp salt to taste
1 tsp black pepper to taste
1 scallion
1 shallot or 1/2 onion
1 clove garlic
1/4 green bell pepper
1 scotch bonnet pepper (habanero pepper)
1 egg beaten
1 Tbsp flour
1/2 tsp baking powder
2 c vegetable oil

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.

HAITIAN CHICKEN PâTé PUFFS



Haitian Chicken Pâté Puffs image

These are the equivalent of Jamaican Patties, in that they are most always served for all occasions. :) Raather than the more traditional pâté, a spicy & tasty chicken picadillo is made and then whirred up for a filling in these first-course puff-pastry packets. The filling is then sealed in the dough and baked. It's highly spiced for sure but also very aromatic, a nice start to any meal.;) Cooking Light Magazine, May 2010 edition. My nurse, Babara, who is now retiring - goes by the Haitian bakery on week-ends and picks up some patties and some fresh bread; then brings them in with whatever else she could find! They are marvelous and bring back many, many wonderful memories of me when I was juat 18 years old.:)

Provided by Manami

Categories     Chicken Breast

Time 1h40m

Yield 1 Pattie per Person, 20 serving(s)

Number Of Ingredients 19

1 habanero peppers or 1 scotch bonnet pepper
cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 lb ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
14 ounces frozen puff pastry, thawed
1 large egg
1 tablespoon water

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.

Nutrition Facts : Calories 129.3, Fat 8, SaturatedFat 2, Cholesterol 17.2, Sodium 95.1, Carbohydrate 9.8, Fiber 0.5, Sugar 0.5, Protein 4.5

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