appetizer, Brunch, Chicken, Recipes, Snack

Chicken, Corn and Shishito peppers Patties

Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later.
Including cooked fresh corn in the chicken mixture, adds lots of fiber to the patties, along with wonderful sweetish flavor, and creamy texture. The addition of Shishito peppers and pickled Peppadew peppers to the mix, contributed more layers of flavor and color. The patties are light and tasty, and can be served hot or at room temperature. They are perfect for lunch or dinner, served with lightly fried Shishito peppers and lime wedges, as I’ve done here, or with any other condiments you prefer. Try them and enjoy.

* Shishito peppers are thin skinned slender green peppers, which are mostly sweet (even though some can be mildly spicy). They are popular in East Asian, especially in Japan, where they are mostly served lightly fried or grilled.
* * Peppadew peppers are pickled peppers, also known as sweet piquant pepper. They are about the size of cherry tomato and have a mild sweet and spicy flavor. They are available in specialty stores or online.
* Very fresh corn doesn’t require much cooking, as shown on step 1. If you don’t have such fresh corn, cook it a bit longer.

Makes: 14-15
Cooking time for the corn: 20 minutes
Prep time: 15 minutes
Chilling time: 30 minutes
Frying time: 15 minutes

4 very fresh corn ears (see notes)
1.4 (635 grams) skinless boneless chicken thighs
¼ cup roughly chopped scallions
2 deseeded shishito peppers (see notes), roughly cut
3 peppadew peppers (see notes)
1 L egg
1 tsp salt
1 tsp Sriracha sauce
2 tsp soy sauce
¼ cup breadcrumbs
Oil for frying
For serving:
Shishito peppers, as needed
Lime wedges

1. Place the corn ears in a large pot, in one layer. Cover with water and cover the pot. Bring to a boil, over high heat. Cook for 2 minutes. Turn off the heat, and leave covered in the pot for about 15 minutes. With a large knife, cut off the kernels, and measure 2 cups.

2. Place the chicken thighs in a food processor bowl, fitted with the metal blade., and process until roughly chopped. Add the corn kernel, scallions, shishito and peppadew peppers, and process to a coarse mixture. Add the egg and salt, and process again.
3. Transfer into a bowl and add the Sriracha sauce, soy sauce and breadcrumbs. Mix and cover the bowl. Keep in the fridge for 30 minutes, and up to two hours.

4. When ready to fry, form 14-15 flat patties from the mixture. Heat oil for shallow frying in a large pan, over medium-high heat. Fry the patties until golden-brown on both sides. Transfer to paper towels, to absorb excess oil.

5. Poke each shishito pepper with a toothpick (this will prevent them from bursting while frying). Using the same pan and oil, lightly fry a few peppers over medium-high heat, just until they start to blister on all sides. Serve with the patties, with some lime or lemon wedges on the side.

31 thoughts on “Chicken, Corn and Shishito peppers Patties”

  1. I haven’t had a useful recipe for patties/fritters, but now I do! These look like they would travel beautifully, so I need to give it a try. I have some roasted thighs in the freezer now, but will try this when next fresh ones are acquired. Time to be brave and try Sriracha Sauce! NOLA Boy always prefers Tabasco, but we’ll give it a try.

    Virtual hugs,


    Liked by 1 person

  2. Love recipes for different patties . . . this is new. Don’t use corn anywhere as much as I should here in Australia: this attracts. Peppadew peppers seem to come from across the Pond also . . . fun homework 🙂 ! Thanks !!

    Liked by 1 person

  3. Ronit, this is my kind of dish. I love patties, but we usually go the fish route. What a nice change to have a chicken patty with pepper and corn. Fresh corn will not show here for a couple of months, but we have some in the freezer that I’ll use. Sautéed shishitos are darn addictive, so I know I’ll love your patty. Thanks for sharing.

    Liked by 1 person

    1. Thank you Ron, I’m glad you liked the dish. I often make shrimps and corn cakes (recipe posted here) but this time wanted something different. The corn and peppers made the patties so moist and tasty. Glad you have some to give these a try. I’ll be happy to read your comments. 🙂


  4. The fresh corn just started to appear in the markets here – not like what we will get come August but will certainly do for now. I’ve yet to use those peppers – must put them on my grocery list. Sounds like a good combination Ronit…

    Liked by 1 person

    1. Thank you Judi, this combination was indeed very tasty. I used to order these peppers when in Japanese restaurants, so was happy to find them at the store and have them more often. I’m quite sure you’ll like them. They make a great snack. 🙂


  5. Ronit, I am saving this mouthwatering recipe. I love all the flavors in these patties. With fresh corn now available, I want to make it as soon as i can! Love shishito peppers too.

    Liked by 1 person

  6. Well these look wonderful! I’ve somehow become addicted to corn and potatoes as I’ve gotten older. No idea why. Maybe I used to look upon them as inferior? I certainly wouldn’t only eat corn and potatoes, but both are so versatile. Case in point – these fritters!!! Love your recipe.

    Liked by 1 person

    1. Thank you Mimi, I’m glad you liked the recipe. Corn and potatoes are indeed not the most sophisticated starches, but definitely make up with being versatile and tasty. Glad you’re rediscovering them. 🙂


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