These cheesy chicken and corn fritters are loaded with flavor and easy to make! Dip them in tartar sauce or lemon aioli for a quick and tasty snack. Or serve them up alongside your favorite vegetables for an easy lunch. No matter how you serve them, these cheesy chicken and corn fritters won’t last long. 

Cheesy Chicken and Corn Fritters - Healthyish Foods

Pro Tips for Perfect Chicken Fritters

  • When preparing the chicken be sure to cut it into very small pieces. You’ll want each piece to be slightly larger than a corn kernel. This allows the chicken to cook more quickly and evenly in the pan without getting too brown. It also helps if the chicken is slightly frozen when dicing it. 
  • Do not overcrowd your pan. Overcrowding the pan will make it very difficult to flip the fritters without breaking them. It also reduces the heat of the oil, resulting in soggy fritters versus crispy ones. 
  • Be sure to use a neutral oil for pan frying. Used avocado oil, but canola, vegetable or grapeseed oil will all work well. 

Ingredients Needed for Chicken and Corn Fritters

Binder – You’ll need eggs, mayonnaise, Worcestershire, Dijon mustard and AP flour for the binder. This will form a better that holds the chicken, corn and cheese together.

Chicken – This recipe calls for one pound of chicken. You can use chicken breasts or tenderloins. Please see above for tips on how to prep the chicken. I love using Smart Chicken brand, as it comes out perfect and juicy every single time.

Corn – This recipe calls for one cup of corn kernels. You can use canned but be sure to drain and dry it well before adding it to the recipe. If you use fresh corn, be careful removing it from the cob. 

Spices – This recipe calls for paprika, garlic powder, salt, black pepper, and dried parsley. 

Cheese – This recipe calls for shredded mozzarella cheese. You could use cheddar if you prefer. 

Cheesy Chicken and Corn Fritters - Healthyish Foods

How to Make Cheesy Chicken and Corn Fritters

In a large mixing bowl combine, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, dried parsley, salt, garlic powder, paprika, and black pepper. Whisk well. 

Next, add the AP flour. Gently whisk until combined. Then, fold in the finely diced chicken, corn kernels and shredded cheese. Mix until well combined. Cover and refrigerate for 30-60 minutes. 

Heat a large non-stick skillet over medium high heat. Add 2 tablespoons avocado oil. Once hot, add a heaping tablespoon of the chicken fritter batter to the pan. Be sure to not overcrowd the pan. Pan fry for 2-3 minutes per side or until the internal temperature reaches 165-degrees Fahrenheit. Repeat until all of the fritters are cooked through, add more oil as needed. 

Serve hot with fresh lemon wedges, sour cream, and freshly chopped chives or dill.

Storage 

Store leftover fritters in an airtight container in the refrigerator for up to four days. Reheat in the microwave until warmed through. Looking for more recipes?

Cheesy Chicken and Corn Fritters - Healthyish Foods

Cheesy Chicken and Corn Fritters

Yield: 16 fritters
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
These cheesy chicken and corn fritters are loaded with flavor and easy to make! Dip them in tartar sauce or lemon aioli for a quick and tasty snack.
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Ingredients

  • 1 lb. chicken breasts, diced very small
  • 2 eggs
  • 2 teaspoons Dijon mustard
  • 2 shakes Worcestershire sauce
  • ¼ cup mayonnaise
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 3 tablespoons AP flour, all purpose
  • 1 cup corn kernels
  • 1 cup shredded mozzarella cheese

Equipment

Instructions 

  • In a large mixing bowl combine, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, dried parsley, salt, garlic powder, paprika, and black pepper. Whisk well.
  • Next, add the AP flour. Gently whisk until combined. Then, fold in the finely diced chicken, corn kernels and shredded cheese. Mix until well combined. Cover and refrigerate for 30-60 minutes.
  • Heat a large non-stick skillet over medium high heat. Add 2 tablespoons avocado oil. Once hot, add a heaping tablespoon of the chicken fritter batter to the pan. Be sure to not overcrowd the pan. Pan fry for 2-3 minutes per side or until the internal temperature reaches 165-degrees Fahrenheit. Repeat until all of the fritters are cooked through. Add more oil as needed.
  • Serve hot with fresh lemon wedges, sour cream, and freshly chopped chives or dill.

Video

Nutrition

Serving: 1fritter, Calories: 98kcal, Carbohydrates: 3g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 46mg, Sodium: 209mg, Potassium: 139mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 0.4mg
Course: Appetizer
Cuisine: American
Calories: 98