1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons vegetable oil
4 tablespoons water
2 eggs
1 cup butter
2 tablespoons cider vinegar
1 cup white wine
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon lemon zest
1/2 cup vegetable oil
2 quarts milk, chilled
4 cups fried chicken wings
In a medium bowl, mix onions, celery, 1 cup chopped onion, flour, salt, pepper and oil. Return mixture to a medium bowl, mix together with water. Stir egg, 1 cup butter, vinegar and white wine into the fruit mixture. Mix butter mixture with eggs, mix well. Cover, and refrigerate until mixture is firm.
Preheat oven to 425 degrees F (220 degrees C).
Heat a medium skillet in medium heat. Bring a large pot of lightly oiled water to a boil. Add fried chicken wings and fry until crisp and golden, about 8 to 10 minutes. Remove from heat, drain, and set aside.
In a large bowl, mix sugar, flour, salt, pepper, oil and vinegar. Cover soup or water-packed fritters or pastry shells, and refrigerate 3 hours to allow the fritters to tingle.
Turn fritters and sauce over and pour into individual serving dishes.
Return chicken wings to pan of soup or water, and toss with fritters mixture.
⭐ ⭐ ⭐ ⭐ ⭐