CHICKEN FRITTERS

FOR THE HONEY MUSTARD DIPPING SAUCE:
1 cup dry mustard
1 cup white wine vinegar
2 egg, beaten
3/4 cup honey
1/4 tsp salt
FOR THE CORN FRITTERS:
2 cups cooked chicken, finely chopped
1 tsp salt
2 tsp minced fresh parsley
1 tbsp lemon juice
1 1/4 cups flour
2 tsp baking powder
1 egg; beaten
2/3 cup milk
oil (for frying)

TO MAKE THE HONEY MUSTARD DIPPING SAUCE:
Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight.

In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often.

TO MAKE THE CHICKEN FRITTERS:
In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes.

In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well. Add flour mixture to chicken and mix well.

In a large frying pan, heat 1 inch of oil to 375 degrees F.

Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown.

Drain on paper towels and serve with honey mustard for dipping.

Servings: 6
Adapted from source: 365 Ways to Cook Chicken by Cheryl Sedeker