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–+ servings
a container of creamy dip on a table with fritters and a hand

Cheesy Corn & Chicken Fritters with Heluva Good! Buttermilk Ranch Dip

15 minutes prep + 20 minutes cook
40 fritters
These are addictive! The best crispy, cheesy corn & chicken fritters with creamy buttermilk ranch dip!

Ingredients 
US Customary - Metric

  • 1/2 cup Heluva Good! Buttermilk Ranch Dip, plus more for serving
  • 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.

Nutrition

Serving: 1fritter | Calories: 103kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 205mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.3mg