| 3/4 lb | 300 g | Granny's fresh boneless, skinless chicken thighs, diced small |
| 1/2 cup | 125 ml | sweet potato, peeled and diced small |
| 4 tbsp | 60 ml | flour |
| 2 | eggs |
| 1/4 cup | 65 ml | green onion |
| 1 tsp | 5 ml | garlic, minced |
| 1 tsp | 5 ml | fresh lemon juice |
| 1/2 tsp | 2.5 ml | ground allspice |
| 1/2 tsp | 2.5 ml | ground coriander seed |
| To taste | freshly ground black pepper |
| 1 tsp | 5 ml | sea salt |
| 1/4 cup | 65 ml | vegatable oil |
| Tomato Chili Relish | |
| 1 tsp | 5 ml | garlic, minced |
| 2 tbsp | 30 ml | onion, minced |
| 1 tbsp | 15 ml | olive oil |
| 1 1/2 tsp | 7.5 ml | dried red chilies flakes |
| 2 tbsp | 30 ml | red wine vinegar |
| 1 1/2 cups | 375 ml | canned Italian tomatoes, finely chopped |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | cracked black pepper |
From the Chef: "This southern-inspired dish is sure to make a unique addition to your appetizer tray. I love the depth of flavour as well as the fact that you can make and fry the fritters ahead of time, then reheat them in the oven when your guests arrive."
Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved
