Best 4 Chicken Corn Fritters Recipes

Chicken corn fritters are a delightful blend of savory flavors, combining the tender texture of chicken with the sweet crunch of corn. Whether you're looking for a quick and easy appetizer or a satisfying meal, these fritters are sure to hit the spot. With a crispy golden exterior and a moist, flavorful interior, they are perfect for any occasion. So gather your ingredients and let's dive into the world of chicken corn fritters, exploring different recipes and techniques to create the perfect dish for your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CORN FRITTERS

Chicken Corn Fritters image

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

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup whole milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups all-purpose flour
1 teaspoon baking powder
Oil for deep-fat frying
GREEN CHILI SAUCE:
1/3 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1 can (4 ounces) chopped green chilies
1 cup whole milk
Shredded cheddar cheese, optional

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-CORN FRITTERS

Chicken-Corn Fritters image

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

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, slightly beaten
1/2 cup milk or 1/2 cup half-and-half
3 tablespoons butter, melted
1 teaspoon seasoning salt
black pepper (to taste)
1 3/4 cups flour
1 teaspoon baking powder
oil (for frying)

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

CORN FRITTERS

Corn Fritters image

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Provided by Joan Zaffary

Categories Appetizers and Snacks

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g

CHICKEN AND SWEETCORN FRITTERS

Chicken and Sweetcorn Fritters image

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

Ingredients

2 1/2 cups shredded cooked chicken
310 g corn kernels, drained
1 small red capsicum, finely diced
1/2 bunch english spinach, well washed, leaves shredded finely
2 tablespoons flour
6 eggs, lightly beaten
1/4 cup oil

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

Chicken-Corn fritters, a crispy, golden-crumbled fritter loaded with succulent chicken, sweet corn kernels, herbs, and spices is a perfect marriage of juicy poultry and a spicy earthiness of corn. These fritters are not only delicious and easy to prepare, but also budget- friendly. This recipe provides an easy-to- follow guideline for creating these fritters, along with some tips and a conclusion.

Corn Fritter Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

For the Batter

1 cup all-purpose self-raising cornmeal/semolino/ corn maize and besan
1 tablespoon sugar
1 small carrot, grated
1 small green/red chili, finely diced
1 small green chili, finely diced
6-8 curry leaves, finely shredded
handful coriander leaves, finely shredded
1 medium-large or 2 small onions, diced
1 ½ cup water

For the Filling

1 cup chicken mince
1 tablespoon ginger-garlic-green chili
1 tablespoon red chili powder
1 tablespoon coriander powder
½ tablespoon cumin powder
1 tablespoon fennel powder
1 tablespoon amchur powder
1 tablespoon green gram/moong dal
3-4 green chilies, slit lengthwise
2 tablespoon fresh coriander leaves
1 tablespoon oil

Instructions

Pour 1.5 cup water in a saucepan/vessel and add 1 tablespoon oil.
In it, add 1 cup all-purpose self-raising cornmeal. You can use any cornmeal or semolino. If your cornmeal is not self-raising then add 1 tablespoon of normal all-purpose and then to the cornmeal.
Stir and mix vigorously. Till the water is completely absorbed and starts to leave the sides of the pan.
Stir and mix for another 3-4 minutes.
Till the mixture leaves the pan completely and starts to form a ball.
See how it binds when you touch it with your finger. If it is not binding then add 1 tablespoon of water. If the mixture is too dry and not coming together, then add a little more water.
Knead the cornmeal mixture, on a flat surface, for a minute or so, till it becomes a smooth homogeneous mixture.
Add little oil to grease your hands and form small- medium- sized roundels out of the cornmeal mixture.
Keep them covered with a moist piece of muslin/ kitchen towel so that they do not become dry.
Now let's make the chicken mixture. In a pan, add the oil and chicken mince.
Sauté the mince on a high heat first, then lower the heat and cook covered for 10-12 minutes till the mince is completely done.
Remove the pan from the heat and add the ginger-garlic-green chili, red chili powder, coriander powder, cumin powder, fennel powder, and amchur powder.
Add the slit green chilies, moong dal, and mix well.
Garnish with cilantro.
Now poke your finger in the center of each corn fritter roundel and stuff it with the chicken mixture.
Seal the stuffing inside the corn fritter roundel and give it a round shape in the palms of your hands.
In a pan, add oil and heat on a medium heat.
Carefully place the chicken corn fritters in the pan and fry them on a medium heat till they are golden brown in color.
Flip them over and cook them till they are golden brown on the other side as well.
If your pan does not allow for even browning, then you can cook the chicken corn fritters by deep frying them as well.

Notes

To make the chicken corn fritters gluten-free, use gluten-free cornmeal and besan instead of all-purpose self-raising cornmeal.
You can adjust the spiciness of the chicken corn fritters by adjusting the amount of red chili powder added.
The chicken corn fritters can be served with green chutney, tomato ketchup, or any other dipping sauces of your choice.

Conclusion

These fritters are not only delicious but are easy on the budget. They are a great appetizer for any occasion, or they can be served as a main course with some fresh raita or chutney. They are a great way to use up leftover chicken, and they can be easily customized to suit your own taste. Try them out today and let me know what you think!