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indonesian

Spiced Corn and Coconut Fritters with Chicken

This dish pairs corn kernels with unsweetened shredded coconut, chicken breast, bite-size pieces and rice flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
60 g Carbohydrates
34 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 149g corn kernels 128 kcal
  • 17g unsweetened shredded coconut 112 kcal
  • 30g rice flour 109 kcal
  • 34g egg 49 kcal
  • 14g scallion, thinly sliced 5 kcal
  • 5g garlic, minced 7 kcal
  • 16g vegetable oil 141 kcal
  • 81g chicken breast, bite-size pieces 86 kcal
  • 20g lime wedges 6 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. corn kernelsrice floureggscalliongarlicsaltblack pepper
    In a bowl, mix corn, scallion, garlic, rice flour, egg, salt, and black pepper into a thick batter.
  2. unsweetened shredded coconutrice flour
    Stir in shredded coconut; the mixture should hold together. If too loose, add a little more rice flour from the measured amount by mixing thoroughly.
  3. vegetable oil
    Heat oil in a skillet over medium heat. Drop batter into 5-6 small fritters and flatten slightly.
  4. Fry 2-3 minutes per side until deep golden and cooked through; drain briefly on paper towel.
  5. chicken breastsalt
    In the same pan, quickly sear the chicken pieces with a pinch of salt until cooked through, 4-5 minutes (or cook chicken first if you prefer).
  6. chicken breastlime wedges
    Serve fritters with chicken and lime wedges to squeeze over.

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