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Sticky VEGEMITE chicken fritters recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Upgrade your party food with glazed VEGEMITE chicken fritters, served with a creamy VEGEMITE and sour cream dipping sauce for an extra flavor kick.
Ingredients:
  • 27.60 gm vegetable oil
  • 150g (1 cup) self-raising flour
  • 80g (1 cup) coarsely grated light tasty cheese
  • 1 medium zucchini, grated
  • 1 corncob, kernels removed
  • 100g (1 cup) cooked chicken breast, shredded
  • 30g (1 1/2 tbsp) VEGEMITE Squeezy
  • 128.75 gm milk
  • 20g butter, at room temperature
  • 10g (2 tsp) VEGEMITE Squeezy
  • 61.88 gm whole egg mayonnaise
  • 65g (1/4 cup) light sour cream
Instructions:
  • Preheat oven to 220C/200C fan forced. Drizzle 1/2 tsp of oil into each muffin pan hole. Bake until oil is hot, about 10 minutes.
  • In a large bowl, mingle the flour, cheese, zucchini, corn, and chicken until thoroughly mixed.
  • In a jug, combine eggs, 2 tsp of VEGEMITE, and milk, whisk until smooth. Pour over vegetable mixture and stir gently until just combined. In a separate bowl, thoroughly mix butter and VEGEMITE together.
  • Remove the pan from the oven with care. Divide the mixture evenly among the pan holes and place it back in the oven to bake for 20-25 minutes, or until it turns golden and crisp. Brush the fritters with VEGEMITE butter and let them sit in the pan for 5 minutes. Use a butter knife to carefully lift the fritters from the pan.
  • Create an irresistible dipping sauce by mixing VEGEMITE, mayonnaise, and sour cream in a bowl. Elevate it into a complete meal by serving it alongside a fresh salad.

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