Mixture
2 cups of milk
2 cups of water
2 chicken bouillon tablets
4 soup spoons of oil
100g of butter
Onion finely chopped
Garlic crushed
3 1/2 cups of wheat flour
1 cup of corn flour
Filling
1 kg of cooked and shredded chicken with all seasonings
5-6 eggs for coating
Breadcrumbs
Oil for greasing and brushing
Mixture
2 cups of milk
2 cups of water
2 chicken bouillon tablets
4 soup spoons of oil
100g of butter
Onion finely chopped
Garlic crushed
3 1/2 cups of wheat flour
1 cup of corn flour
Filling
1 kg of cooked and shredded chicken with all seasonings
5-6 eggs for coating
Breadcrumbs
Oil for greasing and brushing
1
In a saucepan, combine milk, water, chicken bouillon tablets, oil, butter, onion, and garlic
Let it simmer
2
Add the wheat flour and corn flour (mixed)
Mix until thickened and detached from the pan
3
Grease a flat surface with oil and work the dough with the help of a spatula
Remove one portion of dough, shape into a ball, and press with your hands to obtain a disk 2cm thick
4
Filling with a spoonful of chicken and close
Dip in an egg and then coat with breadcrumbs
5
Arrange the fritters in a greased baking dish, brush with oil, and bake at high heat for 30 minutes.
