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August 2, 2011
Chicken Corn Fritters
Poultry Classics
Prep time:
38 minutescooking time:
36 minutes“These delicious fritters were even tastier when Grandma made them with corn freshly cut off the cob.”
Ingredients
Serves 6
- Vegetable oil for deep-fat frying
- 1 (15-ounce) can whole kernel corn, drained
- 2 cups finely chopped cooked chicken
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
Directions
1
Preheat 2 inches of vegetable oil to 375F in a deep fryer or medium saucepan.
2
Place corn in a large bowl. Mash with a potato masher until lightly crushed.
3
Add chicken, milk, butter, egg, salt, black pepper, garlic salt and cayenne pepper to corn mixture and mix well.
4
Combine flour and baking powder in a small bowl and mix well. Add to chicken mixture and mix well.
5
Drop by rounded tablespoonfuls into the hot oil, about 3 at a time. Deep-fry fritters until golden, about 3 minutes per batch; drain well.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Fritters were one of Grandma's favorite appetizers to serve when friends dropped by. To speed up preparation, she used a teaspoon instead of a tablespoon to spoon the batter into the oil. The smaller bits of batter fried up into little one- or two-bite snacks, making them perfect finger food.
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