3 cups all-purpose flour
2 cups water
2 cups milk
2 tablespoons butter
1 tablespoon monosodium glutamate (Ajinomoto)
1 chicken bouillon tablet
1 kg cooked and mashed yucca root
Filling
3 cups water
1/4 cup butter, softened
1 tablespoon chopped green chili
1 tablespoon finely chopped cilantro
2 tablespoons English-style Worcestershire sauce
20 pitted olives
2 cloves garlic, minced
2 boneless chicken breasts
1 medium onion, finely chopped
Salt and black pepper to taste
To coat
1 cup all-purpose flour
4 egg whites
3 cups all-purpose flour
2 cups water
2 cups milk
2 tablespoons butter
1 tablespoon monosodium glutamate (Ajinomoto)
1 chicken bouillon tablet
1 kg cooked and mashed yucca root
Filling
3 cups water
1/4 cup butter, softened
1 tablespoon chopped green chili
1 tablespoon finely chopped cilantro
2 tablespoons English-style Worcestershire sauce
20 pitted olives
2 cloves garlic, minced
2 boneless chicken breasts
1 medium onion, finely chopped
Salt and black pepper to taste
To coat
1 cup all-purpose flour
4 egg whites
1
Dissolve the bouillon tablet in water and bring to a boil
2
Add butter, mix well, and let it simmer
3
Add yucca root and stir occasionally with a wooden spoon until it's fully incorporated
4
In a bowl, mix together flour and monosodium glutamate
5
Place the mashed yucca root in a separate container and add flour gradually until it forms a dough suitable for rolling out
6. Reserve
7
To prepare the filling, sauté the onion and garlic in half of the butter
8
Add chicken and cook for 7 minutes
9
Add Worcestershire sauce, oregano, salt, and cover with water
10
Simmer for 20 minutes or until the chicken is tender, then shred
11
To coat the filling, sauté the shredded chicken in the remaining butter along with olives, remaining Worcestershire sauce, chopped green chili, cilantro, and a pinch of salt
12
Mix well and remove from heat
13
Let it cool down
14
Shape and fill the fritters
15
Beat egg whites until fluffy, shape into balls, coat in flour, and fry four at a time to prevent them from bursting.
