Recipe
Chicken Avocado and Corn Fritters
Prep Time: 20 min
Cook Time: 15 min
Serves: 12
These fritters are a perfect appetizer for the game or weekend get together. Serve them up with your favourite drinks and enjoy a good laugh with crunchy spiced chicken and creamy avocado in each bite.
Contributed By: Developed for CFC by Emily Richards
Ingredients
2 cups (500 mL)
canola oil, divided (approx )
8 oz (230 g)
boneless skinless chicken thighs (about 4 small), diced
1/2 tsp (2.5 mL)
each paprika, cumin and ground ginger
1/2 tsp (2.5 mL)
salt, divided
1
avocado, diced
1/2 cup (125 mL)
corn kernels
1/4 cup (60 mL)
all-purpose flour
1 tbsp (15 mL)
baking powder
2
eggs
1 tbsp (15 mL)
fresh dill, chopped
1/2 tsp (2.5 mL)
lemon zest
1 cup (250 mL)
panko breadcrumbs
Lime Sour Cream:
1/2 cup (125 mL)
sour cream
1/2 tsp (2.5 mL)
lime zest
1 tbsp (15 mL)
lime juice
pinch salt
Instructions
Lime Sour Cream
1
Stir together sour cream, lime zest, juice and salt. Cover and refrigerate until ready to use.
Chicken Avocado and Corn Fritters
1
Heat 1 tbsp (15 mL) of the oil over medium high heat and cook chicken, paprika, cumin, ginger and ¼ tsp salt, stirring often for about 8 minutes or until no longer pink inside. Scrape into a bowl to cool slightly.
2
Add avocado and corn into the bowl with chicken. Stir in flour and baking powder to coat. Add eggs, dill and zest. Stir in breadcrumbs; let stand for 5 minutes to absorb.
3
Meanwhile, heat oil in deep saucepan or deep fryer to 365°F (185°C). Scoop out batter in a dry ¼ cup (60 mL) measure and gently add to oil in batches for about 4 minutes turning gently halfway or until golden brown and cooked through. Remove with slotted spoon and serve with Lime Sour Cream.