Let’s Make It!

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1. First prep ingredients dicing shallot, red bell pepper, and yellow bell pepper.
2. Chop the John Soules Foods Chicken Fajitas into small ¼” pieces.
3. Prepare your Cranberry Salsa because you want the fritter served hot!
4. In a food processor, simply add all of the ingredients and purée Salsa.
5. Can be done in a mixing bowl with an immersion blender also.
6. Set into the refrigerator to chill and macerate until plating.
7. Place kernel corn in a large mixing bowl and slightly crush with a potato masher or wooden spoon.
8. Stir in chicken, eggs, half & half, and melted butter.
9. In another mixing bowl, combine Gluten-Free flour, baking powder, cayenne pepper, salt, pepper, and mix well with a fork.
10. Next, combine flour mixture into the chicken and corn mixture and mix well.
11. In a large skillet, heat 2 inches of oil on high heat, 375 degrees is optimum.
12. Scoop a mounded ¼ cup of fritter mix, and set into the oil.
13. Repeat for about 5 more, you don’t want your oil pan too crowded.
14. Fry for about 3 minutes on each side, or until golden brown.
15. Remove with a slotted ladle and drain on paper towels.
16. Repeat until all batter is used.
17. Plate fritters with a dollop of spicy Cranberry Crema, plus extra Crema in dipping bowls!!

Watch Us Make It!