Spinach Corn Fritters with Maple Chicken Cream
|1 pkg||frozen corn|
|1/2 c||oil or melted butter|
|1 pkg||frozen spinach, thawed|
|2 c||mash potato flakes|
|3/4 c||brown sugar|
|1 tsp||italian seasoning|
|1 can(s)||cream of chicken soup, condensed|
|1 c||heavy cream|
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|3/4 c||maple syrup|
Pinched by 2ndchance, and 43 more.
Cape Coral, FL (pop. 154,305)
Member Since Jun 2011
These country fritters are sweet and the sauce is sweeter. You can have this for lunch with rice or scrambled eggs for breakfast.
To start fritters, place frozen corn, oil or butter, and vanilla in blender. Blend until corn in mostly blended but about 1/3 is left as whole kernels. Dump contents into mixing bowl.
Add the rest of the fritter ingredients, mixing thoroughly with a wooden spoon.
In a frying pan, fill the bottom of the pan with your favorite frying oil, about 1/4in deep. We used 1/3 olive oil and 2/3 peanut oil.
Heat oil from high to med high according to your cooking preference. When oil is hot, take a large spoon and drop a clump of batter into the oil. Smooth out into desired size. The oil shouldn't totally cover the fritter. I usually cook 4 at a time in a large frying pan.
Flip over when you see a medium brown color on the sides and bottom.
In a separate pan, start your sauce. Just place all your sauce ingredients in a sauce pan and whisk on high until bubbly. Then lower heat to medium to low, so that it is still bubbling and thickening. Stir occasionally.
After frying the rest of the fritters, I like to serve this on a bed of rice. One heaping ladle of rice, two fritters, and as much sauce as you like!