Roxy15
New member
Chicken Corn Fritters:
1-(15-1/4-oz.) Can Whole Kernel Corn, Divided
1 Cup Finely Chopped Cooked Chicken
1 Egg, Lightly Beaten
1/2 Cup Milk
2 T. Butter, Melted
1/2 Tp. Salt
1/8 Tsp. Pepper
1-3/4 Cups Flour
1 Tsp. Baking Powder
Oil For Deep-Fat Frying
Green Chili Sauce:
1/3 Cup Butter, Cubed
1/4 Cup Flour
1/4 Tsp. Salt
1/8 Tsp. Pepper
1/8 Tsp. Garlic Powder
1/8 Tsp. Ground Cumin
1-(4-oz.) Can Chopped Green Chilies
1 Cup Milk
Shredded Cheddar Cheese-(Opt.)
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 degrees. 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. Yield: 1 dozen.
1-(15-1/4-oz.) Can Whole Kernel Corn, Divided
1 Cup Finely Chopped Cooked Chicken
1 Egg, Lightly Beaten
1/2 Cup Milk
2 T. Butter, Melted
1/2 Tp. Salt
1/8 Tsp. Pepper
1-3/4 Cups Flour
1 Tsp. Baking Powder
Oil For Deep-Fat Frying
Green Chili Sauce:
1/3 Cup Butter, Cubed
1/4 Cup Flour
1/4 Tsp. Salt
1/8 Tsp. Pepper
1/8 Tsp. Garlic Powder
1/8 Tsp. Ground Cumin
1-(4-oz.) Can Chopped Green Chilies
1 Cup Milk
Shredded Cheddar Cheese-(Opt.)
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 degrees. 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. Yield: 1 dozen.