Corn and chicken fritters
- 375ml self-raising flour
- 250ml milk
- 2 eggs, beaten
- 400g can of sweet corn, drained
- 2 chicken breasts, cooked and shredded
- 1-2 red chillies, seeded and chopped
- 60ml chopped coriander
- salt and pepper
- oil for frying
- Sift the flour into a bowl.
Combine the milk and eggs and add to the flour to form a batter.
Add the sweet corn, chicken, chillies, coriander and some seasoning and mix to combine.
Set aside for 30 minutes before cooking.
Heat a little oil in the base of a non-stick frying pan and drop spoonfuls of batter into the pan.
Cook until the fritters are golden brown in colour and then turn over and cook on the other side.
Remove when cooked and drain on a paper towel.
Serve warm or cold.