spinach corn fritters with maple chicken cream

★★★★★ 1
a recipe by
Tiffany Bannworth
Cape Coral, FL

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

★★★★★ 1
serves 6-8
prep time 15 Min
cook time 20 Min

Ingredients For spinach corn fritters with maple chicken cream

  • 1 pkg
    frozen corn
  • 1/2 c
    oil or melted butter
  • 2 Tbsp
  • 1 pkg
    frozen spinach, thawed
  • 2 c
    mash potato flakes
  • 1 c
  • 3/4 c
    brown sugar
  • 1/2 tsp
  • 1 tsp
    italian seasoning
  • 1 tsp
  • 1 can
    cream of chicken soup, condensed
  • 1 c
    heavy cream
  • 2 Tbsp
  • 3/4 c
    maple syrup

How To Make spinach corn fritters with maple chicken cream

  • 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