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Beignets de Poulet (Malagasy Chicken Fritters)

Beignets de Poulet (Malagasy Chicken Fritters) is a traditional Malagasy recipe (from Madagascar) for a classic dish of chicken breasts marinated in curry powder and fish sauce that are coated in a flour, egg and milk batter before being deep fried and served with hot sauce. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Malagasy Chicken Fritters (Beignets de Poulet).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+30 minutes resting)

Makes:

12

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesMilk RecipesMadagascar Recipes



Ingredients:

1 chicken breasts
1 tbsp curry powder
2 tbsp fish sauce
1 tsp ground black pepper
125g plain flour
2 eggs, separated
250ml milk
1/2 tsp baking powder
1 dessert spoon oil
pinch of salt

Method:

Sift together the flour, baking powder and salt into a bowl. Mix together then form a well in the centre and add the 2 egg yolks and a little milk. Stir to combine then gradually add the remaining milk and then the oil. Beat well to combine then set aside to rest as you prepare the remaining ingredients.

Slice the chicken breasts into strips then combine in a bowl with the fish sauce, curry powder and black pepper. Allow to marinade in the refrigerator for 30 minutes.

After this time, add the egg white into a bowl. Season with a pinch of salt then beat until stiff. Fold this mixture into the flour batter.

Heat oil to a depth of about 5cm in a wok or pan. When the oil is hot, take the chicken pieces, skewer in a fork, dip in the batter then gently drop into the hot oil. Cook until the fritters are golden brown all over and the chicken inside is done through.

Remove from the oil with a slotted spoon, drain on kitchen paper and serve with hot sauce.