These cheesy chicken fritters are easy to make are super flavorful. They are crispy on the outside, with a juicy and tender inside.
servings: 12 FRITTERS prep time: 15 MINUTES cook time: 30 MINUTES
total time: 45 MINUTES course: APPETIZER cuisine: AMERICAN
INGREDIENTS
1.5 lb chicken breasts finely diced
2 large eggs
1/3 cup superfine almond flour
1 cup shredded white cheddar cheese
1/2 cup shredded parmesan cheese
1 tbsp finely chopped parsley
2 tbsp thinly sliced scallions
1/2 tsp garlic powder
pinch of salt
1/8 tsp ground black pepper
1-2 tbsp cooking oil
LEMON DILL GARLIC AIOLI (OPTIONAL DIPPING SAUCE)
1/3 cup mayonnaise
1 garlic clove minced
1 tbsp lemon juice
1 tsp dried or fresh dill
salt and pepper to taste
INSTRUCTIONS
If making aioli, mix all the aioli ingredients into a small bowl. Place into fridge to set for about 30-60 minutes.
In a large bowl, add chicken, eggs, almond flour, cheeses, parsley, scallions, garlic powder, salt, and pepper. Stir and mix to completely combine, making sure eggs are fully incorporated and no egg white streaks remain.
Add 1 tbsp of oil to a large nonstick skillet. Move the oil around the skillet so that it coats the bottom of the skillet. Bring skillet and oil to low medium heat. Using an ice cream scoop, scoop chicken mixture into scoop, pressing down a little to compact the batter. Add chicken to the heated skillet. Flatten slightly to make a patty shape. Repeat, with more chicken mixture. You don’t want to cook too many at once. I did mine in batches of 4.
Fry until dark golden brown on both sides. Don’t flip the fritter until it is completely cooked (otherwise they will fall apart) and golden brown on the bottom. To know when the fritter is ready, the bottom half should turn white, the color of cooked chicken. Only the surface should still be pink. This should take about 5-6 minutes. Flip fritters and cook a few more minutes until golden brown and fritters are cooked through. Garnish with more scallions if desired and serve with dipping sauce of your choice.
After you are done cooking about half of the fritters if there are a lot of brown bits stuck to your pan, I recommend scraping off the brown bits and adding another 1 tbsp of oil to recoat the pan before cooking the rest of the chicken fritters.
Garnish fritters with more scallions if desired and serve with a dipping sauce of your choice or the garlic aioli.
NOTES
I highly recommend using a nonstick pan to prevent the chicken from sticking to the pan. You will also need a lot less oil if you use a nonstick pan.
If you are not on a low carb or keto diet, you can use all purpose flour instead of almond flour.
I recommend using an ice cream scoop with a release trigger release so that the chicken ball easily comes off the scoop. Your ice cream scoop should hold around 4-5 tbsp. If you do not have an ice cream scoop this size, you can also scoop using a 1/4 cup measuring cup.
You can chop the chicken with a sharp knife or pulse in food processor for a few seconds.
The fritters will need to cook around 10 minutes total, so your heat level will need to be at a medium or low-medium, so that you don’t burn the exterior of the fritters.
Estimated nutrition information is calculated with 1 tbsp of olive oil and does not include dipping sauce.