Chicken and Sweetcorn Fritters

Total Time
35mins
Prep 15 mins
Cook 20 mins

A nice twist on my usual sweetcorn fritters.

Ingredients Nutrition

  • 591.47 ml shredded cooked chicken
  • 310 g corn kernels, drained
  • 1 small red capsicum, finely diced
  • 1 bunch english spinach, well washed, leaves shredded finely
  • 29.58 ml flour
  • 6 eggs, lightly beaten
  • 59.14 ml oil

Directions

  1. Heat oven to 160c.
  2. Place chicken, corn, capsicum and spinach in a large bowl.
  3. Stir in the flour and eggs and season with salt and pepper. Mix well.
  4. Heat half the oil in a large non-stick frying pan.
  5. 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.
  6. Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
  7. Add additional oil to pan as needed.
  8. Serve with a salad of mixed leaves, tomato and cucumber.
Most Helpful

5 5

5 stars - loved these fritters :) Made as written, though substituted the flour with approx. 3 tablespoons of sorghum flour to make these fritters gluten-free. Made 13 large sized fritters that really makes a good meal for four adults with a salad on the side. If there were any left-overs, they would make for a great lunch the next day. Photo also to be posted. Reviewed for Make my Recipe game in the AUS/NZ forum.