Recipe(tried): Chicken Fritters with Chili Cheese Sauce

Chicken Fritters with Chili Cheese Sauce

1 (15 1/4-ounce) can whole kernel corn, drained
1 cup finely diced cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Vegetable oil of frying

Chili Cheese Sauce:
1/3 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup milk
1 cup shredded cheddar cheese

Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. In a deep fryer or skillet, heat 2 inches of oil to 375 F.

Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.

In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chilies. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.

Serves 6
Source: Hope's Recipes