I'm reposting this with a much better picture than before and a tweaked recipe. I liked the original recipe, but the family, not so much. They all said it needed more flavor, and my husband wouldn't even eat them (but he's also a chef and fussy). So I played with it a bit, and here's what I came up with—and I'm lucky to have a box to freeze because hubs kept sneaking them! lol I've also incorporated some tips that really seemed to help make the whole thing work better than previously.Chicken-Corn Fritters
Oil for deep frying
1 3/4 c. AP Flour
1 tsp. Baking Powder
1 tsp. Salt
1/8 tsp. Black Pepper (I used fresh ground)
1/4 tsp. Garlic Salt
1/4 tsp. Paprika
1/8 tsp. + 1 Dash Cayenne Pepper
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Ginger
1 15 oz, can Whole Kernel Corn, drained
2 c. (about 3 breasts) Cooked, Chopped Chicken (fine but not too fine)
1/2 c. Milk
2 TBL. Butter, melted and cooled a bit (to avoid curdling egg)
1 egg, slightly beatenDirections
Preheat oil in deep fryer or saucepan (about 2"). I set my deep fryer to about 350-360.
Combine flour, baking powder and spices in a bowl; whisk until well combined. Set aside.
In large bowl, mash corn until lightly crushed. Add chicken, milk, butter, and egg; mix well. Add flour mixture and mix well. For bento sized fritters, use a teaspoon (from a table setting) and drop rounded spoonfuls into the oil 5 or 6 at a time. Deep fry until golden, about 3-4 minutes per batch. Drain well.
You can make larger version using a table setting tablespoon, but be careful on the size as they can end up doughy if too big. Also watch them in the oil as they can darken quickly and still not cook on the inside.
They keep well in the freezer. When ready to use, place in your box and they should defrost enough overnight and through the morning to microwave in a minute or two. Do be careful with how long they're microwaved, though, or you'll end up with rocks. lol
I've deleted the old recipe. I highly recommend this recipe. Enjoy! :)