ORIGINAL STARTERS: CHICKEN & HAM FRITTERS Friday, November 04, 2011
Well, fritters can a be a lot of things. Many donuts are fritters. So, too, are latkas. In fact, fritters can be pretty much anything, as long as that anything is breaded and deep-fried.
The sticks of butter recently enjoyed (or at least consumed) by folks at this year’s Iowa State Fair? Fritters. The Deep-fried Coca~Cola made famous at Texan state fairs of years past? Also fritters.
In fact, fritters populate the midways of state fairs everywhere, but it ultimately comes down to parsing what is the fritter’s kingdom and what is its phylum.
And all fritters belong to the kingdom of all that which is deep-fried. But the phylum is made from wherever your imagination takes you.
Our phylum is dreamt up by that which makes us—and you—feel comforted and sated, because what we choose to deep-fry is meat, specifically, pulled chicken and prosciutto.
But to form them into bite-sized sphericles, we first bind the meats together with eggs and a roux that we season with dashes of nutmeg and salt.
Once the balls have been formed, we roll them in Rice Krispys and then drop them in the deep fryer and voilà! fritters(!), each of which is then served in a solid pool of romesco, a chili-and-paprika-Marcona almond dipping sauce hailing from Spain.
When you order them up, rounds the fritters’ soft Ts with the harder Ds and you’ve got what we think will leave you feeling comforted, sated and wholesomely contented.