Get ready to tantalize your taste buds with our Eastern Shore Chicken & Corn Fritters! These crispy delights are packed with flavor, featuring tender chicken, sweet corn, and a hint of nutmeg for that extra touch of warmth. Paired perfectly with our EZ Peach Chutney, made with pureed mango chutney, creamy sour cream, and diced peaches, it's a match made in culinary heaven.

With a simple batter made from all-purpose flour, eggs, milk, and fragrant herbs like grated onion and chives, these fritters fry up golden brown and irresistible. Just a few minutes in hot oil, and they're ready to be dusted with powdered sugar and devoured.

Whether you're serving up a snack for game day or hosting a brunch with friends, these fritters are sure to steal the show. Get ready to enjoy a taste of the Eastern Shore with every crispy bite!

Eastern Shore Chicken & Corn Fritters with EZ peach chutney

Serves 4 to 6

¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
1 tablespoon grated onion
2 tablespoons minced chives or chopped parsley
Pinch of ground nutmeg
¾ cup coarsely chopped cooked chicken meat (½-inch pieces)
¾ cup corn kernels
Vegetable oil, for frying
Powdered sugar, for dusting

EZ Peach Chutney (recipe follows)

Sift together the flour, baking powder, and salt in a large bowl. Stir in the eggs. Beat in the milk, onion, chives, and nutmeg. Add the chicken and corn.

Pour oil into a heavy skillet to the depth of 1-inch, and heat until very hot, about 375-degrees F. Drop the batter in by the tablespoons, a few fritters at a time, and fry until golden brown, about 2 to 3 minutes. Remove with a slotted utensil to paper towels to drain. Dust with powdered sugar and serve with chutney for dipping.

EZ Peach Chutney

½ cup jarred mango chutney (pureed)
¼ cup sour cream
¼ cup diced peaches, fresh or frozen

Mix all together in a bowl.

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Links:

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Chef John Shields Website: http://www.johnshields.com/
Chef John Shields Instagram:   / mrcrabcakejohn  
Business inquiries: [email protected]