Chicken Corn Fritters

Name: Chicken Corn Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1 can (15-1/4 ounces) whole kernel corn, drained; 1 cup finely chopped cooked chicken; 1 large egg, lightly beaten; 1/2 cup whole 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 whole milk; Shredded cheddar cheese, optional

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

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup whole 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 whole 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.

Originally published as Chicken Corn Fritters in Taste of Home August/September 1999

Reviews

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Average Rating:

Guy

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.
renebran

Dec 3, 2010

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

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.