Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 cup finely diced cooked chicken
- 1 egg, lightly beaten
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil of frying
- Chili Cheese Sauce:
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 (4-ounce) can chopped green chilies
- 1 cup milk
- 1 cup shredded cheddar cheese
Directions
Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. In a deep fryer or skillet, heat 2 inches of oil to 375 F.
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 saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chilies. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.
Serves 6.
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Submitted 6/13/05.
Source: http://www.hopesrecipes.com/
Submitted By: Teresa Johnson
techgoddess@att.net
Chicken Fritters with Chili Cheese Sauce