U.S. Chicken and Vegetable Fritters

Recipe & photo courtesy of Chef Eric Teo

Serves 5


100g chicken meat parts, remove skin and bones
10g carrot, diced
15g onion, diced
15g eggplant, remove seeds and dice
10g leek, diced
10g enoki mushroom, cut into 1cm long sections
10g red chilli, diced
30g lotus root, sliced thinly
500ml canola oil, for deep frying
10g curry leaf, fried, for garnishing


1 tbsp sesame oil
1 tbsp light soya sauce
1 tsp corn starch
1 egg yolk


50g local tempura flour
40ml ice water


  1. Dice chicken meat and combine all vegetables (except lotus root) and Seasoning evenly. Set aside.
  2. Shape mixture into balls.
  3. Dust balls slightly with a little tempura flour and set aside.
  4. Combine remaining tempura flour and ice water evenly to make batter.
  5. Heat up oil to about 320°F/160°C in a wok. Coat balls and lotus root with tempura batter and deep fry for 4-5 mins.
  6. Transfer tempura to a paper towel to drain off excess oil.
  7. Garnish with fried curry leaves and serve.

Nutrient Analysis Per Serving: Energy 185kcal, Total Fat 21g, Sat Fat 3g, Cholesterol 50mg, Carbohydrate 8g, Protein 4.5g, Fibre 1g, Sodium 355mg