Chicken Corn Fritters
“I’ve always loved corn fritters, but they weren’t satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree.” —Marie Greene, Scottsbluff, Nebraska
| Servings | Prep Time | Cook Time |
| 1dozen | 20minutes | 15minutes |
| Servings | Prep Time |
| 1dozen | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 can whole kernel corn drained, 15-1/4 ounces
- 1 cup finely chopped cooked chicken
- 1 large egg lightly beaten
- 1/2 cup whole milk
- 2 tbsp butter melted
- 1/2 tsp salt
- 1/8 tsp pepper
- 1-3/4 cups all-purpose flour
- 1 tsp baking powder
- Oil for deep-fat frying
- Green Chili Sauce
- 1/3 cup butter cubed
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp garlic powder
- 1/8 tsp ground cumin
- 1 can chopped green chilies 4 ounces
- 1 cup whole milk
- shredded Cheddar cheese optional
- shredded Cheddar cheese optional
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined.
- In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.
- In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.
