Chicken Corn Fritters Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/8 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 cup milk
- 2 tablespoons butter melted
- 1/8 teaspoon pepper
- 1 egg, lightly beaten
- oil for deep-fat frying
- shredded cheddar cheese optional
- 1/8 teaspoon ground cumin
- 1 cup finely chopped cooked chicken
- 1-3/4 cups all-purpose flour
- green chili sauce:
- 1/3 cup butter cubed
- 1 can (4 ounces) chopped green chilies
- 1 can (15-1/4 ounces) whole kernel corn drained
- Carbohydrate 11.0016528253513 g
- Cholesterol 65.7390625124918 mg
- Fat 24.2952411585183 g
- Fiber 0.246524883467971 g
- Protein 4.60220257821092 g
- Saturated Fat 15.1653117776097 g
- Serving Size 1 1 serving (147g)
- Sodium 1425.38694070067 mg
- Sugar 10.7551279418833 g
- Trans Fat 1.85380780015302 g
- Calories 277 calories
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 375degrees. 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 Print Add to Recipe Box Email a Friend
