Having spent the day rushing around and generally being a busy bee, I wanted something quick and easy for a light supper. Leftovers from a chargrilled chicken dish made the night before included most of a chicken breast, so I decided to make some fritters and serve them with a big mixed salad.
Here in Andalucía they often make fritters with salt cod (which has been soaked and desalted) and serve them with Molasses (or sugar cane honey as it´s called here) drizzled over. When I was first introduced to this concept, I wasn´t sure it was going to be for me. The idea of sweet and salty mixed together seemed strange, but then I thought about how in the UK we often eat meats with fruit sauces (pork with apple sauce, turkey with cranberry) and realised that it wasn´t such a weird idea. I´m so glad I did give it a go as it´s a fantastic combination and works really well with these fritters.
If you just can´t face the thought of Molasses though, a sweet chilli dipping sauce or mayonnaise also tastes great with these little fritters.
Ingredients used (which are approximate) made 14 fritters.
- 1 x 150g sweetcorn which I blended to make creamed corn (we can´t get it here)
- Half a large or one small chicken breast, grilled and then finely chopped
- 4 heaped tablespoons of self raising (or cake) flour
- About half the empty can full of milk
- 2 tablespoons of finely chopped chives
- 1 egg
- Oil for frying (I used olive oil)
In a bowl add the flour and egg to the sweetcorn and mix well. Gradually add the milk until you get a paste the consistency of a thick porridge. You may not use all the milk, or you may need a little more, it will depend on your flour. Add the chicken and chives and season to taste.
Heat your oil in a deep frying pan and when ready, drop heaped tablespoons of the mixture in, flattening them out slightly with the back of the spoon.
Each side will take about a minute to cook, remove, drain and serve. And if you´re feeling Spanish, you can call them Tortillitas de Pollo, Cebollina y Maiz. Olé!