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.


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


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.