Cheesy Chicken Fritters
Makes 12–16 fritters | Prep: 10 min | Cook: 10–12 min | Total: ~20 min
Ingredients
For the Fritters:
2 cups (300g) cooked chicken, shredded or finely chopped
(rotisserie, grilled, or boiled)
1 cup (100g) shredded cheese (cheddar, mozzarella, or Mexican blend)
¼ cup (25g) grated Parmesan cheese
½ cup (60g) all-purpose flour (or almond flour for low-carb)
2 large eggs, beaten
¼ cup (40g) cornstarch or breadcrumbs (for binding & crispness)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika (optional, for warmth)
¼ tsp black pepper
2 tbsp fresh parsley or chives, chopped
2–3 tbsp milk or cream (if mixture is too dry)
For Cooking:
3–4 tbsp olive oil or butter (for frying)
Optional Add-Ins:
¼ cup finely diced bell pepper or spinach
1 tbsp Dijon mustard or hot sauce
Pinch of cayenne for heat
Pro Tip: Chill the mix 15 mins before shaping — holds together better!
Step-by-Step Instructions
Mix the Batter
In a large bowl, combine:
Shredded chicken
Cheeses
Flour, cornstarch, eggs
Spices & herbs
Stir until well blended. If too dry, add 1–2 tbsp milk.
Let rest 5–10 mins so flavors meld.
Shape the Fritters
Scoop about 2 tbsp of mixture per fritter.
Form into small, flat patties (~2 inches wide).
Keep them compact so they don’t fall apart when frying.
No-stick tip: Wet your hands slightly to prevent sticking.
Pan-Fry Until Golden
Heat oil or butter in a large skillet over medium heat.
Add fritters in batches — don’t overcrowd!
Cook 3–4 minutes per side, until deep golden brown and heated through.
Drain on paper towels if needed.
Serve & Enjoy
Serve warm with dipping sauces like:
Ranch
Honey mustard
Marinara
Sour cream & chive
Serving Ideas:
As sliders with lettuce & mayo
Over salad for protein boost
With mashed potatoes or roasted veggies
