You won’t want to fritter away any more time not making these delicious chicken, sweetcorn and tomato buttermilk fritters. This is the perfect quick and easy meal to use up that leftover roast chicken from the weekend!
Ingredients
Ingredients:
25g cornflour
100g plain flour
1/2 tsp baking powder
1 egg
280g buttermilk
100g cooked chicken, diced
50g sweetcorn
150g cherry tomatoes, diced
75g mature Cheddar, grated
2 spring onions, sliced
2 tbsp basil, chopped
100g plain flour
1/2 tsp baking powder
1 egg
280g buttermilk
100g cooked chicken, diced
50g sweetcorn
150g cherry tomatoes, diced
75g mature Cheddar, grated
2 spring onions, sliced
2 tbsp basil, chopped
Method
- Measure the cornflour and plain flour into a bowl. Add the baking powder, egg and buttermilk. Whisk until smooth. Add the chicken, sweetcorn, cheese, spring onions, tomatoes and basil. Season well and mix.
- Heat a little oil in a large frying pan. Fry spoonsful of the mixture in the pan for 3 minutes. Turnover and fry on the second side for 3-4 minutes until cooked through.
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