Savory fritters packed with sweet corn, tender chicken, and fresh herbs for a wholesome lunchbox treat.
# Components:
→ Meats
01 - 1 cup cooked chicken breast, shredded or finely chopped
→ Vegetables
02 - 1 cup canned or fresh corn kernels, drained if canned
03 - 2 spring onions, finely sliced
04 - 1 small red bell pepper, diced
05 - 1 tablespoon fresh parsley or chives, chopped
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt
09 - ½ teaspoon ground black pepper
→ Wet Ingredients
10 - 2 large eggs
11 - ⅓ cup milk
→ For Frying
12 - 2 to 3 tablespoons vegetable oil
# Directions:
01 - Whisk together the all-purpose flour, baking powder, salt, and black pepper in a large mixing bowl.
02 - In a separate bowl, beat the eggs with the milk until fully combined.
03 - Add the shredded chicken, corn kernels, sliced spring onions, diced red bell pepper, and chopped parsley or chives to the flour mixture. Toss to evenly coat.
04 - Pour the egg and milk mixture into the bowl and stir gently until a thick batter forms.
05 - Warm 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
06 - Scoop heaping tablespoons of batter into the skillet, flattening slightly with the back of a spoon. Cook each side for 2 to 3 minutes until golden brown and cooked through.
07 - Continue frying remaining batter, adding additional oil as necessary to prevent sticking.
08 - Transfer cooked fritters to a plate lined with paper towels and allow to cool slightly before serving or packing.
