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Chicken >> Chicken Fritters With Chili Cheese Sauce
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Chicken >> Chicken Fritters With Chili Cheese Sauce


1 (15 ¼-ounce) Can Whole Kernel Corn, Drained 1 Cup Finely Diced Cooked Chicken 1 Egg, Lightly Beaten ½ Cup Milk 2 Tablespoons Butter, Melted ½ Teaspoon Salt 1/8 Teaspoon Pepper 1 ¾ Cups All-purpose Flour 1 Teaspoon Baking Powder Vegetable Oil Of Frying Chili Cheese Sauce: 1/3 Cup Butter ¼ Cup All-purpose Flour ¼ Teaspoon Salt 1/8 Teaspoon Pepper ¼ Teaspoon Garlic Powder ¼ Teaspoon Ground Cumin 1 (4-ounce) Can Chopped Green Chilies 1 Cup Milk 1 Cup Shredded Cheddar Cheese
Place Corn In A Bowl And Lightly Crush Kernels With A Fork.
Stir In Chicken, Egg, Milk, Butter, Salt And Pepper.
Combine Flour And Baking Powder; Stir Into The Corn Mixture Just Until Combined.
In A Deep Fryer Or Skillet, Heat 2 Inches Of Oil To 375*f (190*c).
Drop Batter By ¼ Cupfuls Into Oil.
Fry For 3 Minutes On Each Side Or Until Golden Brown.
Drain On Paper Towels; Keep Warm.
In A Saucepan, Melt Butter Over Medium-low Heat.
Stir In Flour, Salt, Pepper, Garlic Powder And Cumin Until Smooth.
Add Chilies.
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.

Serves 6. You can serve with your family and friends.
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