Creamy Chicken Fritter

Name: Creamy Chicken Fritter
Yield: 50
Ingredients: 3 cups of water; 2 cups of milk; 2 tablets of chicken broth; 1 cup of oil; Salt to taste; 5 cups of wheat flour; Filling; 1/3 cup of olive oil; 1 large onion, finely chopped; 1 tablespoon of paprika; 1 kilogram of cooked and shredded chicken breast; 2 tablespoons of creamy cheese; 1/2 cup of parsley; Salt to taste; 2 eggs, beaten, and wheat flour for coating; Bread roll dough for wrapping

1
3 cups of water
2
2 cups of milk
3
2 tablets of chicken broth
4
1 cup of oil
5
Salt to taste
6
5 cups of wheat flour
7
Filling
8
1/3 cup of olive oil
9
1 large onion, finely chopped
10
1 tablespoon of paprika
11
1 kilogram of cooked and shredded chicken breast
12
2 tablespoons of creamy cheese
13
1/2 cup of parsley
14
Salt to taste
15
2 eggs, beaten, and wheat flour for coating
16
Bread roll dough for wrapping

Ingredients

1
3 cups of water
2
2 cups of milk
3
2 tablets of chicken broth
4
1 cup of oil
5
Salt to taste
6
5 cups of wheat flour
7
Filling
8
1/3 cup of olive oil
9
1 large onion, finely chopped
10
1 tablespoon of paprika
11
1 kilogram of cooked and shredded chicken breast
12
2 tablespoons of creamy cheese
13
1/2 cup of parsley
14
Salt to taste
15
2 eggs, beaten, and wheat flour for coating
16
Bread roll dough for wrapping

Directions

1
Bring the water, milk, chicken broth, oil, and salt to a boil
2
When it starts to simmer, add the wheat flour in one go, stirring until it dissolves from the bottom of the pan
3
Stir well and reserve
4
Filling
5
Heat the olive oil in a pan and sauté the onion until golden brown
6
Add the paprika and cook for a few more minutes
7
Turn off the heat, mix in the chicken breast, cheese, parsley, and salt
8
Assembly
9
Shape the filling into a fritter, coat with egg and wheat flour, and fry in oil that's not too hot
10
Serve.