Chicken Corn Fritters Recipes

CHICKEN CORN FRITTERS

Chicken Corn Fritters image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 1 dozen.

Number Of Ingredients 20

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup whole 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
GREEN CHILI SAUCE:
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 whole milk
Shredded cheddar cheese, optional

Steps:

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 with corn fritters; sprinkle with cheese if desired.

Nutrition Facts :

CORN FRITTERS

Corn Fritters image

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Provided by Joan Zaffary

Categories Appetizers and Snacks

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Steps:

Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g

CHICKEN-CORN FRITTERS

Chicken-Corn Fritters image

This recipe goes back a while, it is often requested at my house, it's a great way to use up leftover chicken ;-)

Provided by Kittencalrecipezazz

Categories Poultry

Time 21m

Yield 13 fritters

Number Of Ingredients 10

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, slightly beaten
1/2 cup milk or 1/2 cup half-and-half
3 tablespoons butter, melted
1 teaspoon seasoning salt
black pepper (to taste)
1 3/4 cups flour
1 teaspoon baking powder
oil (for frying)

Steps:

Place corn in a bowl; slightly crush with a potato masher.
Stir in chicken, egg, milk, melted butter, salt and pepper.
Combine flour and baking powder; stir into the corn mixture, just until combined.
In a deep-fat fryer or a skillet, heat 2 inches of oil.
Fry for 3 mins on each side, or until golden brown.
Drain on paper towels.

Nutrition Facts : Calories 142.6, Fat 4.6, SaturatedFat 2.3, Cholesterol 32.7, Sodium 177.1, Carbohydrate 19.8, Fiber 1.1, Sugar 0.9, Protein 6.2

CHICKEN AND SWEETCORN FRITTERS

Chicken and Sweetcorn Fritters image

Make and share this Chicken and Sweetcorn Fritters recipe from Food.com.

Provided by JustJanS

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups shredded cooked chicken
310 g corn kernels, drained
1 small red capsicum, finely diced
1/2 bunch english spinach, well washed, leaves shredded finely
2 tablespoons flour
6 eggs, lightly beaten
1/4 cup oil

Steps:

Heat oven to 160c.
Place chicken, corn, capsicum and spinach in a large bowl.
Stir in the flour and eggs and season with salt and pepper. Mix well.
Heat half the oil in a large non-stick frying pan.
Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
Add additional oil to pan as needed.
Serve with a salad of mixed leaves, tomato and cucumber.

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