Frango con Creme de Milho

As you can see, my interest in Brazilian food continues. And there is so much to be interested in! The food, like the culture, is very diverse. But one delicacy that shows up time and again is deep-fried food, something that appears in every culture, it seems, from Chinese to Italian.

This particular recipe turned up on both my Face Book and Twitter accounts from a Brazilian recipe site that has the best food pics around. They also do a lot of simple recipes that can be put together in minutes as well as a few more involved ones such as this is.

I did take liberties with the recipe, something I generally will never do until I've made per the instructions. I detest canned corn! I usually freeze corn every year and if I don't, I use only good quality frozen corn, something that is not too hard to come by. In every other way, I followed the recipe as if it were handed down from God himself. That being said, there are a few ways I will change the next time I make it.

The recipe calls for chicken breast, a cut which I think must be chosen for dishes that will be cooked quickly as it dries out in an instant. Since you want to make sure the filling is heated through completely, you must leave the fritter in the oil long enough for the heat to penetrate. Unfortunately, this can mean that the outer coating of white meat will get a little too dry.

On that account, I think I will use thigh meat the next time or perhaps experiment with ground turkey.

The other thing I may change will be to add some cheese to the sauce.

Also, the original recipe calls for molds for the filling. I just used regular muffin tin molds.

I hope you get around to make this.

Chicken Fritters with Cream of Corn

ingredients


½ cup milk
1 can of corn with water
1 tbsp butter
½ onion, finely chopped
1 tablespoon flour
salt and chopped parsley to taste
2 pounds chicken breast, diced and then briefly pulsed in the food processor, seasoned with salt and pepper
3 eggs, beaten
2 cups coarsely crushed corn flakes


Creamed corn

1 - In a blender put ½ cup of milk and a can of corn with water and mix quickly (or function "pulse") leaving a few pieces of corn. Reserve.

2 - Melt 1 tbsp of butter in a pan and saute
chopped onion until soft. Add 1 tablespoon of flour and cook for 1 minute.

3 - Add the reserved corn mixture and cook until slightly thickened. Season with salt and chopped parsley to taste. Remove from heat and set aside.

Assembly

4 - Take small patty molds coated with oil, line the bottom and sides with finely chopped chicken breast. In the center of the pan place the creamed corn and cover with a layer of chopped chicken breast. Place in freezer for 30 minutes to firm.


5 - Remove the chicken from the freezer molds, unmold and dip into eggwash and then in crushed cornflakes. Fry in hot oil until golden. Remove and drain on absorbent paper. Serve at once.