Tiffany Bannworth Recipe

Spinach Corn Fritters with Maple Chicken Cream

By Tiffany Bannworth MissAnubis


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

Tiffany's Story

These country fritters are sweet and the sauce is sweeter. You can have this for lunch with rice or scrambled eggs for breakfast.

Ingredients

FRITTER
1 pkg
frozen corn
1/2 c
oil or melted butter
2 Tbsp
vanilla
1 pkg
frozen spinach, thawed
2 c
mash potato flakes
1 c
flour
3/4 c
brown sugar
1/2 tsp
salt
1 tsp
italian seasoning
1 tsp
cinnamon
SAUCE
1 can(s)
cream of chicken soup, condensed
1 c
heavy cream
2 Tbsp
butter
Find more recipes at goboldwithbutter.com
3/4 c
maple syrup
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Directions Step-By-Step

1
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.
2
Add the rest of the fritter ingredients, mixing thoroughly with a wooden spoon.
3
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.
4
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.
5
Flip over when you see a medium brown color on the sides and bottom.
6
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.
7
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!
8
Enjoy!