Cheesy Corn & Chicken Fritters with Heluva Good! Buttermilk Ranch Dip
These are addictive, delicious and perfect for game day entertaining! The best cheesy corn and chicken fritters, sponsored by Heluva Good!. This Big Game can’t be complete without snacks and Heluva Good! makes snacking and entertaining easy and fun. I love making and serving these crispy fritters with Heluva Good! Buttermilk Ranch Dip. The fritters are made with shredded rotisserie chicken, corn, garlic, parmesan and mozzarella cheese, and lots of fresh herbs and spices. You’ll love them from the first bite!
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Ingredients for Corn & Chicken Fritters
Here are the main ingredients you’ll need to make these cheesy chicken fritters at home. Find the full list of ingredients with measurements in the printable recipe card below.
- Heluva Good! Buttermilk Ranch Dip: this rich, creamy and bold-flavored dip pairs so well with the fritters. I use some in the batter, too! You can find these bold-flavored, rich and creamy dips in the dairy aisle of your local grocery store – with seven flavors including French Onion, Bacon Horseradish and the newest flavor, Buffalo Wing. Click here to shop: https://heluvagood.com/ProductLocator
- Rotisserie Chicken: using precooked chicken makes this recipe super quick and easy. Both white and dark chicken meat will work great.
- Corn: both fresh and canned corn work for this recipe. If you’re using fresh corn, first cook it in boiling water for 10 minutes, then cut away the kernels and use in the recipe.
- Fresh Herbs: fresh chives, parsley and dill are key for adding the most amount of flavor! Dried herbs will work in a pinch.
- Canola Oil: for deep-frying the fritters. This is my preferred oil for frying since it’s very mild in flavor and doesn’t have a strong aroma.
- Cheese: use a combination of parmesan cheese and mozzarella cheese for the cheesiest fritters!
Preparing the Chicken
I love making these for game day because they’re so quick and easy to make! You can prepare the batter ahead of time and cook them the day of.
Start by preparing the chicken. You can use white and/or dark chicken meat. Shred the rotisserie chicken into small pieces, about ½ inch in size. Make sure you don’t have any larger chunks. Set the shredded chicken aside for later.
Frying the Corn & Shallots
Next, prepare the corn, shallot, and garlic mixture. Preheat a large frying pan over medium heat and add the butter. Once it’s melted, add in the shallots and corn. Sauté this mixture for 6 to 8 minutes, until the corn and shallots are golden but not too dark.
Stir in the minced garlic and cook for 1 minute. Remove the pan from heat and set aside to cool to room temperature.
Making the Chicken Fritter Batter
While the corn and shallot mixture is cooling, prepare the fritter batter. It’s made with Heluva Good! Buttermilk Ranch Dip for extra flavor!
- In a large mixing bowl, combine the Heluva Good! Buttermilk Ranch Dip, buttermilk, egg, and all the seasonings – salt, pepper, paprika, chives, parsley, and dill. Whisk everything together for about a minute, until smooth and creamy.
- Add in the flour and baking soda next. Whisk until a smooth and thick batter forms.
- To the mixing bowl, add the shredded chicken, corn and shallot mixture, parmesan cheese and mozzarella cheese. Use a spatula to fold and mix everything together, until a uniform batter forms.
How to Make Cheesy Corn & Chicken Fritters
Preheat approximately 5 to 6 cups of cooking oil (I like to use canola oil) over medium heat to 300F° in a deep sauté pan or a large pot. You should have about 1 ½ inches of oil.
Once hot, add spoonful of the chicken fritter batter into the hot oil, spacing the fritters apart. I usually do 8 to 10 fritters at a time. Take care not to overcrowd the pan! Fry the fritters until they’re golden and crispy, about 5 to 7 minutes.
Remove the fritters with a mesh skimmer and onto a wire rack to cool. Place a sheet of paper towels underneath to catch the excess oil.
Serving with Heluva Good! Buttermilk Ranch Dip
Enjoy these cheesy corn and chicken fritters while they’re still warm and crispy with Heluva Good! Buttermilk Ranch Dip on the side.
Heluva Good! Dips come in seven delicious flavors such as Buffalo Wing, French Onion, and Jalapeno Cheddar. I love these fritters with the Buffalo Wing Dip, too!
More Recipes!
Enjoyed this easy and delicious appetizer recipe for game day? Check out some of my other recipes you’re sure to enjoy!
- Cheesy Sausage Stuffed Mushrooms: a favorite of mine! Baked mushrooms stuffed with chicken sausage, cheese, peppers and more; topped with buttery panko breadcrumbs.
- Guacamole Steak Crostini: enjoy little bits of pan-fried steak served on crispy baguette with guacamole!
- The Best Crab Cakes: these are better than ones from a restaurant! Flaky and delicious homemade crab cakes served with homemade tartar sauce.
- Smoked Salmon Cheese Dip: this one is always a crowd-pleaser! Warm cheese dip with smoked salmon and peppers, perfect with crackers.
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Cheesy Corn & Chicken Fritters with Heluva Good! Buttermilk Ranch Dip
Ingredients
- 3 cups shredded rotisserie chicken, white or dark meat
- 1 1/2 tbsp butter
- 2 large shallots, diced
- 2 cups corn kernels, canned or fresh (cooked)
- 6 garlic cloves, finely minced
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp sea salt
- ground black pepper, to taste
- 1/2 tsp smoked paprika
- 1 1/2 tbsp fresh chives, chopped
- 1 1/2 tbsp fresh parsley, chopped
- 1 1/2 tbsp fresh dill, chopped
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 6 cups canola oil, for frying
Instructions
Preparing the Chicken:
- Start by preparing the chicken. You can use white and/or dark chicken meat. Shred the rotisserie chicken into small pieces, about ½ inch in size. Make sure you don’t have any larger chunks. Set the shredded chicken aside for later.
Cooking Corn & Shallot Mixture:
- Next, prepare the corn, shallot, and garlic mixture. Preheat a large frying pan over medium heat and add the butter. Once it’s melted, add in the shallots and corn. Sauté this mixture for 6 to 8 minutes, until the corn and shallots are golden but not too dark.
- Stir in the minced garlic and cook for 1 minute. Remove the pan from heat and set aside to cool to room temperature.
Making the Fritter Batter:
- In a large mixing bowl, combine the Heluva Good! Buttermilk Ranch Dip, buttermilk, egg, and all the seasonings – salt, pepper, paprika, chives, parsley, and dill. Whisk everything together for about a minute, until smooth and creamy.
- Add in the flour and baking soda next. Whisk until a smooth and thick batter forms.
- To the mixing bowl, add the shredded chicken, corn and shallot mixture, parmesan cheese and mozzarella cheese. Use a spatula to fold and mix everything together, until a uniform batter forms.
Frying the Fritters:
- Preheat approximately 6 cups of cooking oil (I like to use canola oil) over medium heat to 300F° in a deep sauté pan or a large pot. You should have about 1 ½ inches of oil.
- Once hot, add spoonsful of the chicken fritter batter into the hot oil, spacing the fritters apart. I usually do 8 to 10fritters at a time. Take care not to overcrowd the pan! Fry the fritters until they’re golden and crispy, about 5 to 7 minutes.
- Remove the fritters with a mesh skimmer and onto a wire rack to cool. Place a sheet of paper towels underneath to catch the excess oil.
For Serving:
- Enjoy these cheesy corn and chicken fritters while they’re still warm and crispy with Heluva Good! Buttermilk Ranch Dip on the side.
