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Pepper Encrusted Fritters with Garlic Mashed Potatoes

Servings: 10

Serving Size: 3 tenders


  • 30 pc. Perdue® Country Pepper Chicken Tenderloin Fritters
  • 3 lbs. White Sweet Corn (frozen)
  • 10 Yukon Gold Potatoes
  • 1/4 c. Sour Cream
  • 1/2 c. Heavy Cream
  • 4 tbsp. Butter
  • 1 tbsp. Garlic (minced)
  • 1 tbsp. Vegetable Oil
  • 2 c. Brown Gravy
  • Salt & Pepper to taste


  1. Deep fry fritters for 3-5 minutes @ 350'F or until internal temperature reaches 165'F.
  2. Peel and dice potatoes into 1 inch chunks. Boil in salted water until the potatoes become tender the entire way through.
  3. Drain water from the pot. Add sour cream, heavy cream, butter and garlic to the potatoes. With a potato masher, mash to your desired texture. Season with salt and pepper to taste.
  4. Thaw frozen bag of corn overnight in the refrigerator. Once thawed, add to a large mixing bowl. Add vegetable oil and desired seasoning to corn. Toss to evenly coat.
  5. Spread the corn evenly across a large sheet pan covered with parchment paper. Roast at 425'F until corn begins to lightly brown and cooks through.