Equipment
Ingredients
Dry Ingredients
- 100 g all-purpose flour
- 5 g baking powder
- 3 g smoked paprika
- 4 g salt
- 1 g cayenne pepper
- 1 g black pepper
Wet Ingredients
- 2 eggs, room temperature
- 50 ml whole milk
Mix-ins and Frying
- 300 g ground chicken
- 150 g sweetcorn kernels, drained well if canned
- 30 g green onions, finely sliced
- 100 ml vegetable oil
Nutrition (per serving)
Method
In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, smoked paprika, salt, cayenne pepper, and black pepper.
Add the eggs and whole milk to the dry ingredients, mixing just until a thick batter forms.
Fold the ground chicken, sweetcorn kernels, and green onions into the batter until evenly distributed. Ensure thorough hand washing and surface sanitation after handling the raw poultry.
Set the bowl aside and allow the batter to rest for 10 minutes to let the flour hydrate and the flavors meld.
Heat the vegetable oil in a large skillet over medium heat until it reaches 170C/340F, shimmering but not smoking.
Drop heaped tablespoons of batter into the hot oil, flattening them slightly with a slotted spatula. Fry in batches for 3 to 4 minutes per side until deeply golden brown and the internal temperature registers 74C/165F on a meat thermometer.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil before serving warm.
Chef's Notes
- Always check the internal temperature of these fritters. Because they contain raw ground chicken, reaching 74C/165F is non-negotiable for food safety.
- For extra crispiness, avoid overcrowding the skillet. Frying too many at once drops the oil temperature, leading to greasy, heavy fritters.
- If using fresh corn instead of canned, carefully slice the kernels off the cob and use the back of your knife to scrape the cob's milk into the batter for extra flavor.
- These pair exceptionally well with a cooling dipping sauce, such as a simple lime and cilantro sour cream or a tangy buttermilk ranch.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Freezer: 1 month — Freeze in a single layer before transferring to a freezer bag.
Reheating: Reheat in a 200C/400F oven for 8 to 10 minutes until heated through and crisp.
