Crunchy chicken and corn fritters

Crunchy chicken and corn fritters


  • Plain (all-purpose)
  • flour 125 g (41/2 oz) Salt 1/4 tsp
  • Eggs 2
  • Milk 180 ml (6 fl oz / 3/4 cup)
  • Chicken 150 g (5 oz), cut into small cubes
  • Corn kernels 175 g (6 oz)
  • Green capsicum
  • (bell pepper) 1, white pith removed,
  • seeded and finely chopped
  • Cooking oil
  • for pan-frying

These corn fritters go well with deep-fried chicken, but they make a tasty snack on their own as well.

Serves 4–6


  1. Sift flour and salt together into a bowl. Make a well in the centre and add eggs.
  2. Gradually add milk, drawing flour in from sides of bowl. Mix until a smooth, creamy batter is achieved.
  3. Stir in chicken, corn kernels and capsicum. Leave to stand for about 30 minutes.
  4. Take a large pan and add enough oil to cover cooking surface. Heat until smoking, then add 3–4 spoonfuls of batter, depending on size of pan. Fry for about 2 minutes or until golden brown and puffy around the edges. Turn over to fry other side.
  5. Remove fritters and drain on absorbent paper. Repeat with remaining batter until used up. Serve hot.

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