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.

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