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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    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

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.

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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.

  • LexyT83
    Nov 11, 2012

    No comment left

  • 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.

  • gemini1960
    Jul 3, 2007

    No comment left

  • Charity
    Feb 4, 2007

    No comment left