Seasonal Recipes

Chicken Fritters Recipe

Testy Chicken Fritters

Chicken Fritters Recipe 1


  •     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
  •     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



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.

Chicken Fritters Recipe

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