Mini Drumsticks

Prep time : 30 mins
Cooking time : 5 mins
Makes : 12

Ingredients :
12 chicken wings, tips removed
cornflour (cornstarch), for dusting
2 egg whites, lightly beaten
175g dry breadcrumbs
oil, for deep frying

Tomato Mayonnaise
90ml tomato sauce (ketchup)
90ml mayonnaise
1/2 teaspoon finely chopped
dill or parsley
1/2 garlic clove, crushed

Method:
Use a small sharp knife to separate the meat from the bones at the meaty end of each wing bone.

Push the meat along the bone and fold it over the end of the bone to form a ball shape.

Coat each piece lightly with cornflour, shaking off any excess, then dip into the egg white and coat with the breadcrumbs.

To make the tomato mayonnaise, combine the tomato sauce, mayonnaise, dill or parsley and garlic in a bowl until well combined.

Fill a saucepan two-thirds full with oil and heat to 170'C, or until a cube of bread dropped in the oil browns in 20 seconds.

Cook half the drumsticks at a time in the hot oil for 2-3 mins, or until golden and cooking through.

Drain on paper towels and serve with the tomato mayonnaise.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd