Chicken Corn Fritters Food

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.

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

CRISPY FRESH CORN FRITTERS WITH CRAB AND CHIPOTLE LIME DRESSING

Steps:

• Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.
• Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.
• Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.
• Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

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 FRITTERS

Steps:

• Mix chicken, bread crumbs, onion, mozzarella cheese, egg, mayonnaise, salt, pepper, and garlic powder in a bowl until well combined. Shape mixture into 8 equal-sized patties.
• Heat oil in a large skillet. Fry patties until lightly browned, about 5 minutes. Flip and fry for an additional 3 to 5 minutes. Transfer fritters to a paper towel-lined plate.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.