Mixture
2 cups (American) of chicken broth
1/2 cup (American) of oil
2 cups (American) of wheat flour
Salt to taste
Filling
1 cooked and shredded chicken breast
3 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, diced
Salt, parsley, and chives to taste
Closure
2 x-shaped cups of croissant flour
2 beaten eggs
Salt to taste
Mixture
2 cups (American) of chicken broth
1/2 cup (American) of oil
2 cups (American) of wheat flour
Salt to taste
Filling
1 cooked and shredded chicken breast
3 tablespoons of olive oil
1 medium onion, chopped
2 tomatoes, diced
Salt, parsley, and chives to taste
Closure
2 x-shaped cups of croissant flour
2 beaten eggs
Salt to taste
Combine chicken broth, oil, salt, and flour in a pan
Cook over low heat, stirring constantly, until the mixture forms a ball at the bottom of the pan
Make the filling: sauté the chicken with the remaining ingredients
Let the dough cool, then separate it into small portions with your hands
Open each portion on the palm of your hand, spread the cold filling, and shape the fritters
Dip each fritter in beaten eggs mixed with salt, then coat in croissant flour
Fry the fritters in hot oil.
