Crispy-fried chicken and
corn cakes served with a mild green chile and cheese sauce.
Chicken
Fritters with Chile Cheese Sauce
- 1 (15 1/4-ounce) can whole
kernel corn, drained
- 1 cup finely diced cooked
chicken
- 1 large egg, lightly beaten
- 1/2 cup milk
- 2 tablespoons butter,
melted
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups all-purpose
flour
- 1 teaspoon baking powder
- Vegetable oil of frying
-
- Chile Cheese Sauce:
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 (4-ounce) can diced
green chiles
- 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 1/4 cupfuls
into oil. Fry for 3 minutes on each side or until golden
brown. Drain on paper towels;
keep warm.
- 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.
Serves 6.
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