Chicken Corn Fritters
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: 1 dozen.
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
Ingredients
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 cup finely chopped cooked chicken
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1 large egg, room temperature, lightly beaten
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1/2 cup whole milk
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2 tablespoons butter, melted
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1-3/4 cups all-purpose flour
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1 teaspoon baking powder
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Oil for deep-fat frying
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GREEN CHILE SAUCE:
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1/3 cup butter, cubed
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1/4 cup all-purpose flour
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon garlic powder
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1/8 teaspoon ground cumin
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1 can (4 ounces) chopped green chiles
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1 cup whole milk
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Shredded cheddar cheese, optional
Directions
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1.
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.
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2.
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.
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3.
In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chiles. 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.
Nutrition Facts
1 fritter: 254 calories, 15g fat (6g saturated fat), 48mg cholesterol, 414mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 8g protein.
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