Chicken, corn and red capsicum fritters

Chicken, corn and red capsicum fritters

Chicken, corn and red capsicum fritters - image 5180-508x480 on

Serves: 4

Time to make: 40 mins, prep 15 mins, cook 25 mins

Total cost: $19.44 / $4.86 per serve

(at time of publication)

1/3 cup (80ml) skim milk

3 eggs

3/4 cup self-raising flour

300g (about 2 cups) shredded cooked chicken breast

400g can corn, drained

1 small red capsicum, diced

2 tablespoons chopped coriander

1 long red chilli, seeded, finely chopped

4 tablespoons tomato relish

large green salad, to serve

Kilojoules 1,630kJ
Calories 390cal
Protein 33g
Total fat 11g
Saturated fat 3g
Carbohydrates 37g
Sugars 8.1g
Dietary fibre 4.8g
Sodium 513mg
Calcium 93mg
Iron 2.8mg


Step 1

Whisk together milk and eggs in a large bowl. Gradually whisk in flour, until smooth and well combined. Add chicken, corn, capsicum, coriander and chilli.

Step 2

Spray a large frying pan with oil and place over medium-high heat. Spoon 1/4 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, or until golden and cooked through. Continue with remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve fritters with tomato relish and a green salad.


If you are short on time, try using tinned chicken. Also, try substituting a roasted capsicum for the raw one for extra flavour.

About this recipe

Recipe by: Chrissy Freer

First published: December 2010