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Chicken Corn Fritters

 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
4 ServingsPrep: 20 min. Cook: 15 min.


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup finely chopped cooked chicken
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Oil for deep-fat frying
  • 1/3 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1 can (4 ounces) chopped green chilies
  • 1 cup milk
  • Shredded cheddar cheese, optional


  • 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.

2 of 2

Chicken Corn Fritters (continued)

Directions (continued)

  • 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. Yield: 1
  • dozen.