Chicken And Sweetcorn Fritters Food

CHICKEN CORN FRITTERS

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.

CHICKEN & SWEETCORN TACOS

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.

SWEETCORN FRITTERS

Steps:

• Sift flour, baking powder, salt and pepper to taste into a bowl.
• Add egg, mixing to combine.
• Stir in sweetcorn.
• Heat oil in a frying pan.
• Drop tablespoonsful of corn mixture into pan.
• Cook until golden then turn and cook the other side.
• Drain on absorbent paper.
• Serve hot.

CHICKEN AND SWEETCORN FRITTERS

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.

CHICKEN-CORN FRITTERS

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.

CRISPY CRUNCHY SWEETCORN FRITTERS

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.

CHICKEN AND SWEETCORN PIE

Steps:

• Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
• Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
• Add the salad cream and stock cube to the sauce and stir to combine.
• Add the chicken and sweetcorn to the sauce and put into a pie dish.
• Cover with the pastry and cook until golden brown.