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