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Chicken Fritters with Chile Cheese Sauce

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, D, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (15 1/4-ounce) can whole kernel corn, drained

    2. 1 cup finely diced cooked chicken

    3. 1 large egg, lightly beaten

    4. 1/2 cup milk

    5. 2 tablespoons butter, melted

    6. 1/2 teaspoon salt

    7. 1 3/4 cups all-purpose flour

    8. 1 teaspoon baking powder Vegetable oil of frying Chile Cheese Sauce:

    9. 1/3 cup butter

    10. 1/4 cup all-purpose flour

    11. 1/4 teaspoon salt

    12. 1/8 teaspoon pepper

    13. 1/4 teaspoon garlic powder

    14. 1/4 teaspoon ground cumin

    15. 1 (4-ounce) can diced green chiles

    16. 1 cup milk

    17. 1 cup shredded cheddar cheese

    Instructions Jump to Ingredients ↑

    1. Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper.

    2. Combine flour and baking powder; stir into the corn mixture just until combined.

    3. In a deep fryer or skillet, heat 2 inches of oil to 375 °F (190°C).

    4. 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.

    5. For Chile Cheese Sauce: In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chiles. 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.

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