Chicken Corn Fritters

Ingredients

½ cup corn

1 cup chix chunks

1 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

Oil for deep-fat frying

GREEN CHILI SAUCE:

TT cup butter, cubed

TT all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/8 teaspoon ground cumin

¼ cup chopped Scallions

1/4 Chix Stock

Shredded cheddar cheese, optional

Directions

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.

Sauce

In a large saucepan, melt butter over medium-low heat. Stir in flour

and seasonings until smooth. Add scallions Gradually stir in Stock.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with corn fritters; sprinkle with cheese if desired.