Chicken and Sweet Corn Fritter Sandwiches

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked, shredded chicken
• 1/2 cup sweet corn kernels
• 1/4 cup finely chopped onion
• 2 large eggs, beaten
• 1/4 cup milk
• 2 tbsp vegetable oil
• 4 hamburger buns
• lettuce leaves
• optional: mayonnaise or aioli

Steps

1. 1 In a large bowl, whisk together flour, baking powder, salt, and pepper.
2. 2 Add shredded chicken, sweet corn, onion, beaten eggs, and milk to the bowl; mix until just combined.
3. 3 Heat 1 tablespoon of oil in a large skillet over medium heat.
4. 4 Drop spoonfuls of the mixture into the skillet, flattening slightly with the back of the spoon.
5. 5 Cook fritters for 3-4 minutes per side, until golden brown.
6. 6 Toast the buns and spread with mayonnaise or aioli if desired.
7. 7 Place a couple of fritters on each bun, top with lettuce, and serve immediately.

Equipment

• Large skillet
• Mixing bowls
• Spatula

Variations

• Add grated cheddar cheese to the fritter mix for a cheesy twist.
• Use panko breadcrumbs for a crispier exterior.

Substitutions

• Substitute chicken with chickpeas for a vegan version.
• Use almond milk instead of dairy milk for a dairy-free option.

Pairings

• Coleslaw
• Pickle slices
• Light tomato soup

Nutrition

Tips

• For extra crispy fritters, refrigerate the mixture for 30 minutes before cooking.
• If you prefer a spicier kick, add diced jalapeños to the fritter mix.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet for best results.

Freezing: Fritters freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of coleslaw or pickles.
• Pair with a light tomato soup for a hearty meal.

FAQ