Crack Into Fresh Flavours: Vietnamese Chicken Fritters Made with Ontario Eggs

Vietnamese Chicken Fritters © Courtesy of Egg Farmers of Ontario

Crack Into Fresh Flavours: Vietnamese Chicken Fritters Made with Ontario Eggs

Getting back into a routine after the holidays can be a challenge, especially when it comes to what to have for dinner. If you are looking for a little recipe inspiration, look no further than eggs!

Did you know that when you buy eggs from the grocery store, you are supporting one of the more than 500 egg farm families across Ontario? Not only that, those eggs are fresh as they go from the farm to the grading station to your grocery store shelf in only four to seven days. Look for the Egg Quality Assurance (EQA) symbol on your egg carton when shopping so you know that your eggs have met the rigorous standards of animal care and on-farm food safety programs.

There are a ton of things you can do with fresh, high-quality Ontario eggs. Sure, you know the obvious options—fried, poached, scrambled—but eggs can be an unexpected ingredient in many different recipes.

Here’s a great recipe to try—Vietnamese Chicken Fritters. It’s perfect for a light meal at home and the leftovers make a perfect lunchbox option! They might be small in size, but they are big on flavour.

Find more recipes like this at getcracking.ca

VIETNAMESE CHICKEN FRITTERS

YIELD: 32 PREP TIME: 35 MINUTES COOK TIME: 12 MINUTES

Ingredients

• 2 lemongrass stalk

• 1 medium carrot, peeled and chopped

• 1/4 cup (60 ml) fresh cilantro leaves

• 2 green onions, chopped

• 1 clove garlic

• 1 1-inch piece ginger

• 1½ tbsp (22 ml) cornstarch

• ½ tsp (2 ml) salt

• 800 g boneless skinless chicken breast, coarsely chopped

• 2 eggs

• 3 tbsp (45 ml) oil divided

• 1 head leaf lettuce

• Fresh cilantro and mint sprigs for garnish

• Cooked sticky rice

NUOC CHAM DIPPING SAUCE:

• ¼ cup (60 ml) hot water

• 2 tbsp (30 ml) light brown sugar

• 2 tbsp (30 ml) each fish sauce, rice vinegar and lime juice

• 1 clove garlic, minced

• 2 red finger chillies, thinly sliced

Directions

1. Remove the tough outer layers of the lemongrass stalk and cut off the top ⅔ of the stalk (save and freeze for soups or stock). Cut and discard the hard root end, then very finely slice the remaining tender portion (about the bottom third) of the stalk.

2. In a large food processor, combine lemongrass, carrot, cilantro, green onions, garlic, ginger, cornstarch and salt. Pulse 4 to 5 times until carrot is chopped into small pieces. Add chicken and egg. Pulse further 7 to 10 times or until chicken is coarsely ground, the size of peas.

3. In a large nonstick skillet, heat 1½ tbsp (22 ml) of the oil over medium-high heat. In batches as necessary, pan fry 2 tbsp mounds of chicken mixture. Cook for 2 to 3 minutes per side until golden brown and crispy and juices run clear. Transfer to a platter and keep warm. Repeat with the remaining chicken mixture, adding more oil to the pan as necessary between batches.

4. Nuoc Cham Dipping Sauce: In a small bowl, combine hot water, brown sugar, fish sauce, rice vinegar, lime juice, garlic, and red chillies stirring until sugar is dissolved.

5. Serve chicken fritters on a leaf of lettuce with rice. Garnish with cilantro and mint leaves and serve drizzled with Nuoc Cham dipping sauce.