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 large egg, room temperature, 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 chile 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 chiles
- 1 cup whole milk
- Shredded cheddar cheese, optional
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 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 chiles. 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.
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