Southern Living MAY 2004
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
Stir together mashed potatoes, remaining 1 teaspoon salt, chicken, and next 7 ingredients. Chill mixture 1 hour. Shape into 1 3/4-inch balls.
Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
Pour oil to a depth of 4 inches into a Dutch oven; heat to 370°. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately. Serve with Lime-Cayenne Mayonnaise.
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