spinach corn fritters with maple chicken cream
★★★★★
1
These country fritters are sweet and the sauce is sweeter. You can have this for lunch with rice or scrambled eggs for breakfast.
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Ingredients For spinach corn fritters with maple chicken cream
- FRITTER
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1 pkgfrozen corn
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1/2 coil or melted butter
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2 Tbspvanilla
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1 pkgfrozen spinach, thawed
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2 cmash potato flakes
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1 cflour
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3/4 cbrown sugar
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1/2 tspsalt
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1 tspitalian seasoning
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1 tspcinnamon
- SAUCE
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1 cancream of chicken soup, condensed
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1 cheavy cream
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2 Tbspbutter
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3/4 cmaple syrup
How To Make spinach corn fritters with maple chicken cream
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1To 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.
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2Add the rest of the fritter ingredients, mixing thoroughly with a wooden spoon.
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3In 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.
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4Heat 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.
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5Flip over when you see a medium brown color on the sides and bottom.
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6In 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.
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7After 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!
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8Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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