Tuesday, October 21, 2014

Revision of a recipe and more notes

I love fresh food, when I plan a feast I do not make my dishes ahead and freeze, I do not pre cook and reheat, I make it fresh! This has in the past included fritters which frankly are a pain in the but to do that way. So, while revising my recipe for the chicken fritters I am also experimenting with keeping them on the fridge and re heating them in the oven. This would make it so much easier when cooking for a large crowd. I am not a fan of this way of cooking as I believe it changes the texture and the flavor of the food but I also want to be able to serve some pretty cool things!

My recipe today
3 breasts of chicken boiled (these are 1/2 breast not pairs)
2 (125 gm balls) of Mozzarella (total of 250 gm)
1/2 cup of fresh grated Parmesan (and I am thinking of upping it)
1 Tbsp of ground cinnamon
1/4 cup of Turbinado sugar
2 large eggs (might cold have gotten away with one)

I was able to better blend the ingredients together by using my kitchen aid mixer with the paddle attachment.

For the coating I used 4 large eggs and 2 oz of flour.

The original calls for 6 eggs and 2 oz. I know the oz was not the same but have not yet found a conversion that I find accurate to the time, also the eggs might have been smaller as well, especially depending on time of year and type of hens.

I found that my mixture worked quite well even though to me it was a little on the thin side.

They have been fried (I had to shallow fry them which meant turning them over, I do not recommend this, I recommend deep oil!) and now are cooling on paper towels, I will place them in the fridge and try heating them in the oven at various times and temps later this evening as well as some tomorrow to try and gauge how it affects the texture and taste as well as appearance of the fritters. Stay tuned!

Edit: Re heat at 220 for 15 min, Hot through and crispy enough. Still tasty even though fresh is best.