This is again the same mixture as for croquettes and rissoles, but the fritter is a delicious variety. Make some thick frying-batter (see recipe); make the chicken mixture into balls the size of a walnut; flatten them a little. Have the fat very hot, the batter ready, and then drop each ball into the batter, which must be made thick enough to coat them so that the meat is not seen through it; instead of arranging these in the frying-basket as you would croquettes, have the basket in the fat and drop each fritter from the end of a spoon into it. The fat must be hot enough to make the batter puff up at once; when a rich brown they are done. Lift out the basket, drain, and serve with fried parsley.