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Chicken and corn fritters
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1 essential Waitrose Free Range Egg
75g plain white flour
200g frozen essential Waitrose Supersweet Sweetcorn
2 tbsp vegetable oil
2 tsp freshly ground black pepper
1 tsp paprika
2 tsp dried thyme
350g frozen essential Waitrose British Chicken Mini Fillets
100g pack essential Waitrose Mixed Salad
For the fritters, mix 1 essential Waitrose Free Range Egg into 75g plain white flour, then whisk in 75ml milk to form a batter. Season and stir in 200g frozen essential Waitrose Supersweet Sweetcorn, defrosted.
Heat 1 tbsp vegetable oil in a frying pan and add 8 spoonfuls of the batter mixture (spaced apart); fry for 1-2 minutes on each side until golden. Remove and keep warm.
Meanwhile, mix together 2 tsp freshly ground black pepper, 1 tsp paprika, 2 tsp dried thyme and 1 tsp plain white flour and use to coat 350g frozen essential Waitrose British Chicken Mini Fillets, defrosted.
Heat 1 tbsp vegetable oil in the same frying pan and fry the chicken for 5-6 minutes until cooked through with no pink meat and the juices run clear when pierced with a skewer. Serve with the fritters and ½ x 100g pack essential Waitrose Mixed Salad.
Typical values per serving:
This recipe was first published in September 2011.