Ingredients
1 can (15-1/4 ounces) whole kernel corn, drained1 cup finely chopped cooked chicken1 large egg, lightly beaten1/2 cup whole milk2 tablespoons butter, melted1/2 teaspoon salt1/8 teaspoon pepper1-3/4 cups all-purpose flour1 teaspoon baking powderOil for deep-fat fryingGREEN CHILI SAUCE:1/3 cup butter, cubed1/4 cup all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon garlic powder1/8 teaspoon ground cumin1 can (4 ounces) chopped green chilies1 cup whole milkShredded cheddar cheese, optional
Preparation
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°. 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.
