Keto Cheesy Chicken Fritters (Print Page)
Golden, savory chicken patties loaded with mozzarella and Parmesan. Ready in 30 minutes.
# What You Need:
→ Chicken & Cheese
01 - 1.1 lb boneless skinless chicken breasts, finely chopped or ground
02 - 1 cup shredded mozzarella cheese
03 - 1/3 cup grated Parmesan cheese
→ Bindings
04 - 2 large eggs
05 - 2 tbsp almond flour
06 - 2 tbsp mayonnaise
→ Vegetables & Herbs
07 - 2 green onions, finely sliced
08 - 2 tbsp fresh parsley, chopped
09 - 2 cloves garlic, minced
→ Spices
10 - 1/2 tsp sea salt
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp smoked paprika
→ For Frying
13 - 2 tbsp olive oil or avocado oil
# Directions:
01 - In a large mixing bowl, combine the finely chopped chicken, mozzarella, Parmesan, eggs, almond flour, mayonnaise, green onions, parsley, garlic, salt, pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed throughout the mixture.
02 - Pour olive oil into a large non-stick skillet and place over medium heat. Allow the oil to warm while you form the patties.
03 - Scoop approximately 3 heaping tablespoons of the chicken mixture for each fritter. Using wet hands to prevent sticking, gently shape into small patties about 1/2 inch thick.
04 - Place patties in the heated skillet, leaving space between each fritter. Flatten lightly with a spatula. Cook for 4-5 minutes until golden brown forms on the bottom.
05 - Carefully flip each patty and cook the second side for 4-5 minutes until golden brown and the chicken is completely cooked through. Work in batches if your skillet is crowded.
06 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve immediately with your preferred keto-friendly dipping sauce or a fresh side salad.
# Expert Tips:
01 -
- These fritters somehow manage to be incredibly crispy outside while staying juicy inside, a texture combination I spent months trying to perfect
- They reheat surprisingly well, which means you can make a batch Sunday and actually look forward to eating them Wednesday
02 -
- Wet your hands between shaping every few fritters, otherwise the mixture will stick to your fingers and make shaping frustrating
- Dont crowd the pan or the temperature will drop too much and youll end up with soggy, greasy fritters instead of crispy ones
03 -
- If your mixture feels too wet, pop it in the refrigerator for 15 minutes before shaping, which makes handling much easier
- Letting the cooked fritters rest for a minute on paper towels helps them stay crispy instead of getting soggy from residual steam