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

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Shred the rotisserie chicken into pieces about ½ inch in size, removing any larger chunks. Set aside.
2. Melt the butter in a large frying pan over medium heat. Add the shallots and corn and sauté for 6 to 8 minutes, until golden but not too dark.
3. Stir in the garlic and cook for 1 minute. Remove from the heat and let cool to room temperature.
4. In a large bowl, whisk the ranch dip, buttermilk, egg, salt, pepper, smoked paprika, chives, parsley and dill for about 1 minute, until smooth and creamy.
5. Whisk in the flour and baking soda until a smooth, thick batter forms.
6. Fold in the chicken, the cooled corn and shallot mixture, the parmesan and the mozzarella with a spatula until evenly mixed.
7. Heat about 6 cups of canola oil in a deep pan or large pot over medium heat to 300°F, with about 1½ inches of oil.
8. Drop spoonfuls of batter into the hot oil, spaced apart, 8 to 10 at a time. Fry 5 to 7 minutes, until golden and crispy.
9. Lift the fritters out with a mesh skimmer and place on a wire rack over paper towels to drain and cool. Serve warm with more ranch dip.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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