Chicken & Corn Fritters
These fritters make a nice lunch with salad. I don't add the chilli when making them for little kids as it adds a bit of 'kick'.
These fritters make a nice lunch with salad. I don't add the chilli when making them for little kids as it adds a bit of 'kick'.
- Carbohydrate 2.96303750027304 g
- Cholesterol 45.8150000027897 mg
- Fat 6.28182500087804 g
- Fiber 0.0945000016689301 g
- Protein 7.76892500064162 g
- Saturated Fat 1.8523262505194 g
- Serving Size 1 1 Serving (37g)
- Sodium 126.907535851403 mg
- Sugar 2.86853749860411 g
- Trans Fat 0.557681250068451 g
- Calories 101 calories
Step-by-step
- Combine the chicken, creamed corn, corn kernels, cheese, chilli and eggs in a large bowl.
- Season with salt and pepper to taste.
- Mix well.
- Add the flour and mix - the mixture should combine and stay together well.
- Heat oil in a frypan or skillet.
- Drop 1/4 cupfuls of mixture in the oil and shallow fry 4-5 minutes on each side until golden.
- Drain on absorbent paper before serving.
- Makes 16 fritters.
Standard recipes rarely warn that excess moisture will prevent a proper crust from forming. Creamed corn brings necessary starches, but draining whole kernels thoroughly prevents batter from becoming too wet. Self-raising flour supplies the chemical leavening needed for lightness, though all-purpose flour mixed with half a teaspoon of baking powder works as a direct replacement. Diced cooked chicken should be cut uniformly into quarter-inch cubes so the fritters hold their shape during flipping. Maintain oil temperature at medium heat around 350 degrees Fahrenheit. Shallow fry the portions in quarter-cup measures for four to five minutes per side. Watch for a deep golden brown edge before turning them over. Drain finished batches on wire racks rather than paper towels to keep bottoms crisp. Cooked fritters retain quality in an airtight container in the refrigerator for up to three days. Reheat them in a hot skillet for two minutes to restore exterior crunch without drying the interior protein.
