Gluten-Free Chicken Corn Fritters with Spicy Cranberry Crema
What You Need:
- 1-16oz Bag John Soules Foods Chicken Fajitas, thawed enough to chop small
- 1-15 oz can Whole Kernel Corn, drained
- 2 Eggs, slightly beaten
- ½ cup Half & Half
- 3 Tbsp Butter, melted
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- 2 cups Gluten Free Flour (regular flour can be used too of course!)
- 1 tsp Baking Powder
- Canola Oil (for frying)
- 1 cup frozen Cranberries, thawed
- 1 Tbsp Shallot, diced
- 2 Tbsp Red Bell Pepper, diced
- 2 Tbsp Yellow Bell Pepper, diced
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Sugar
- 1 tsp Cayenne Pepper
- 2 Tbsp Maple Syrup
- ¾ cup Creme Fraiche (or Sour Cream)
- 2 tsp Balsamic Vinegar
Let’s Make It!
First prep ingredients dicing shallot, red bell pepper, and yellow bell pepper. Chop the John Soules Foods Chicken Fajitas into small ¼” pieces.
Prepare your Cranberry Salsa because you want the fritter served hot! In a food processor, simply add all of the ingredients and purée Salsa. Can be done in a mixing bowl with an immersion blender also. Set into the refrigerator to chill and macerate until plating.
Place kernel corn in a large mixing bowl and slightly crush with a potato masher or wooden spoon. Stir in chicken, eggs, half & half, and melted butter. In another mixing bowl, combine Gluten-Free flour, baking powder, cayenne pepper, salt, pepper, and mix well with a fork. Next, combine flour mixture into the chicken and corn mixture and mix well.
In a large skillet, heat 2 inches of oil on high heat, 375 degrees is optimum. Scoop a mounded ¼ cup of fritter mix, and set into the oil. Repeat for about 5 more, you don’t want your oil pan too crowded. Fry for about 3 minutes on each side, or until golden brown. Remove with a slotted ladle and drain on paper towels. Repeat until all batter is used.
Plate fritters with a dollop of spicy Cranberry Crema, plus extra Crema in dipping bowls!!