Haitian Chicken Fritters Food

HAITIAN CHICKEN FRITTERS

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 CHICKEN IN SAUCE

Steps:

• Wash chicken well & pat dry.
• Rub each piece with limes/lemons and sprinkle with salt.
• Heat oil in heavy ovenproof pan.
• Preheat oven to 375°F.
• Fry chicken pieces in hot oil.
• Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well.
• After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes.
• Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
• Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely.
• Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Picklese" #148276 vegetables.
• Served with diri blanc (plain white rice) - pour sauce over rice.

HAITIAN BEEF PATTIES

Steps:

• Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
• Mix shortening and butter together in a small bowl.
• Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
• Wrap dough with plastic wrap and chill, 8 hours to overnight.
• Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
• Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
• Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
• Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
• Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

HAITIAN ACCRA FRITTERS

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-STYLE FRIED CHICKEN

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.