Corn and Chicken Fritters
Serves 6 (2 fritters per person, or 3 for a man)
- 1/3 cup trim milk
- 3 eggs
- ¾ cup self-raising flour
- 300g shredded, cooked chicken
- 400g corn kernels, drained
- 1 medium red capsicum, diced
- 1 small red onion, diced
- 1 Tbs sweet chilli sauce
- Salt and pepper
- Chutney and salad to serve
Whisk eggs and milk in a large mixing bowl. Whisk in flour until smooth – it will be lumpy to start, keep whisking until the mixture is nice and smooth. Add the rest of the ingredients.
Heat a large non-stick frying pan over a medium-high heat and spray with cooking oil spray. Using a ¼ cup measure, cook fritters in batches for about 3 minutes each side or until golden and cooked through. (makes 12 x ¼ cup measure fritters)
Serve with chutney and a large salad.
You could add fresh chilli instead of sauce and chopped coriander if you like.