Chicken Corn Fritters

by Rachel on December 21, 2010

Chicken Corn Fritter

My friend Erika, food blogger and fabulous friend, once told me she makes fritters out of leftovers.  Over the last few months I’ve been tinkering with my version of the leftover fritter.  We almost always have cooked chicken, frozen corn, rice and green onions in our fridge.  I make these fritters ahead, freeze them and then reheat them.  I serve them to my kids for breakfast, or for a weekend snack.  They are delicious with salsa and/or sour cream.  Although you could clearly fry these fritters (most fritters are fried), I go with the slightly healthier, lower fat version and I grill mine on my electric griddle.  I can do more of them at once, there is less mess to clean up, and on the margin they are better for us.

Chicken Corn Fritters (serves 6)

  • 4 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 1 tablespoon grapeseed or canola oil
  • 1 cup Bisquick
  • 1 cup grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • 2 cooked chicken breasts, finely diced (I use Trader Joe’s Organic Cooked chicken breasts but any cooked chicken will do)
  • 16 ounces of frozen sweet corn, defrosted
  • 2 cups cooked rice (I use one packet of Trader Joe’s Organic Frozen Jasmine Rice, prepared according to the package instructions – but any cooked rice will do)
  • 1 bunch of green onions chopped fine, white parts only

In a large mixing bowl whisk together the eggs, buttermilk, oil, Bisquick, Parmesan cheese and salt.  Blend well.  Add the remaining ingredients and stir until blended.

Heat an electric griddle or non-stick frying pan to medium-high heat.  Lightly oil the griddle or the frying pan with grapeseed oil (or canola).  Using a ¼ cup measure spoon out the fritter batter.  Place it on the griddle and using the backside of the ¼ cup measure, flatten the fritter until it is 1/3 of an inch thick.  Grill until the fritter is a deep golden brown (at medium-high on my griddle it takes about five minutes per side).  Flip and grill the second side.  They should be cooked through and slightly crispy on the outside.  Serve immediately with salsa and sour cream.

(Optional variation – I added half a cup of slightly drained salsa to half of the batter – and those were really good too)

If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer.  To reheat, preheat your oven to 400 degrees.  Place the fritters on a cookie sheet.  Bake in the oven just until the fritters start to sizzle.  This will take about ten minutes depending on how cold they were before you put them in the oven.

{ 3 comments… read them below or add one }

Susan Barrera December 23, 2010 at 7:14 pm

oh goodness you truly read my mind tonight! not wanting to cook anything elaborate before this holiday, i had all the ingredients handy AND these were absolutely delish! i always feel a triumphant when i’m able to use up left-overs. thank you & happy holidays!

Erika - In Erika's Kitchen December 27, 2010 at 5:40 pm

It’s true – this looks like many of the things that come out of my kitchen. Mmm, now I want to make these for dinner too!

S.L. Kaufman December 28, 2010 at 9:34 pm

OK – granted, simple. granted, (relatively) light. – but really – these should be called griddle cakes, not fritters, right…?

but they DO look absolutely yummy – and as I have leftover duck, I’ll be trying yet another variation on the theme…

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