Chicken Corn Fritters Recipe

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Chicken Corn Fritters Recipe
Chicken Corn Fritters Recipe photo by Taste of Home
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Chicken Corn Fritters Recipe

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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
  • GREEN CHILI SAUCE:
  • 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

Directions

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. Yield: 1 dozen.
Originally published as Chicken Corn Fritters in Taste of Home August/September 1999, p27

Popular Videos

  • 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
  • GREEN CHILI SAUCE:
  • 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
  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.
  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.
  3. 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.
Originally published as Chicken Corn Fritters in Taste of Home August/September 1999, p27

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Reviews forChicken Corn Fritters

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MY REVIEW
Guy User ID: 9111657 263557
Reviewed Mar. 17, 2017

"The original recipe was too dense for my liking. I modified them because I wasn't interested in the green sauce and wanted something closer to the corn fritters I had as a kid. For a sweeter, lighter version, leave out the pepper, add two Tablespoons of sugar and -- at the very end -- fold in one stiffly beaten egg white. I ate mine with maple syrup."

MY REVIEW
renebran User ID: 1232789 20808
Reviewed Dec. 3, 2010

"I have picky eaters at my house and everyone loved this recipe. I used canned and it worked great."

MY REVIEW
Deonia User ID: 628324 87534
Reviewed Aug. 12, 2008

"They always served Corn Fritters with the chicken in a fast food restaurant I used to go to in South Florida and I always loved the combination. I hope these taste the same as those did."

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