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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 egg, lightly beaten |
1/2 cup milk |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
oil for deep-fat frying |
green chili sauce: |
1/3 cup butter, cubed |
1/4 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
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