CHICKEN CORN FRITTERS
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
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 :
CHICKEN & SWEETCORN TACOS
Serve up these healthy chicken and sweetcorn tacos for an easy midweek meal that's full of flavour. You'll also have leftovers to make chicken and sweetcorn wraps for lunch tomorrow
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4, plus 2 lunchboxes
Number Of Ingredients 12
Steps:
- Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they're as thin as you can get them.
- Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.
- Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.
- Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally - you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).
- Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.
- Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.
Nutrition Facts : Calories 382 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
CHICKEN AND SWEETCORN FRITTERS
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
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.
SWEETCORN & COURGETTE FRITTERS
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.
- Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.
- Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.
- Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.
Nutrition Facts : Calories 465 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
CHICKEN-CORN FRITTERS
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
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
CRISPY CRUNCHY SWEETCORN FRITTERS
Make and share this Crispy Crunchy Sweetcorn Fritters recipe from Food.com.
Provided by Mirj2338
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the corn, salad onions, parsley, cornflour and plenty of seasoning.
- Heat a little oil in a large frying-pan and cook large spoonfuls of the mixture for 2-3 minutes on each side until crisp and golden.
- Drain on kitchen paper and serve with a dollop of sour cream and a little freshly ground black pepper.
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