Chicken Corn Fritters

[Roxy15]

Chicken Corn Fritters:

 

1-(15-1/4-oz.) Can Whole Kernel Corn, Divided

1 Cup Finely Chopped Cooked Chicken

1 Egg, Lightly Beaten

1/2 Cup Milk

2 T. Butter, Melted

1/2 Tp. Salt

1/8 Tsp. Pepper

1-3/4 Cups Flour

1 Tsp. Baking Powder

Oil For Deep-Fat Frying

 

Green Chili Sauce:

 

1/3 Cup Butter, Cubed

1/4 Cup Flour

1/4 Tsp. Salt

1/8 Tsp. Pepper

1/8 Tsp. Garlic Powder

1/8 Tsp. Ground Cumin

1-(4-oz.) Can Chopped Green Chilies

1 Cup Milk

Shredded Cheddar Cheese-(Opt.)

 

Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined.

 

In a Deep-Fat Fryer or skillet, heat 2 in. of oil to 375 degrees. 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.

 

In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired. Yield: 1 dozen.