These Cheesy Chicken Fritters are made with minced chicken, cheese, egg, flour and seasonings, then fried to perfection in a pan and served nice and crispy with a side dish or dipped in sauce as a snack.
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I love how crispy these low-carb chicken fritters get, and while they’re cooking they fill the house with the most delectable aroma. The delicious smell brings everyone running to see what’s cooking.
You can use regular flour or almond flour in this recipe. Either way, they are very low in carbs and a good snack or main dish to go with your meal.
Lana says: 
These came out exactly as expected. I served them right out of the pan and they were a hit. Next day reheating isn’t so good, but I guess that’s expected too.
» You might also like Bacon-Wrapped Jalapeno Popper Stuffed Chicken.
Ingredients You Need
- Boneless skinless chicken breast – We are using chicken breast meat for this recipe but you could use thigh meat or ground chicken if you want.
- Egg – The egg acts as a binding agent for the fritters.
- Flour – Flour takes the place of traditional bread crumbs to act as a binding agent. You could use almond flour to lower the carb count. These still come out pretty low in carbs though.
- Seasonings – Italian seasoning, garlic powder, salt, pepper
- Shredded mozzarella cheese – Mozzarella is a great melting cheese and not too full of fat. A full fat cheese would add unwanted oil to the fritters that are already fried in oil. You can make them more cheesy by adding thick-cut mozzarella instead.
- Fresh cilantro – Freshly chopped cilantro adds so much aromatics.
- Shallot – Shallots have a less strong taste than onions, which is why we use them in this recipe.
- Green onion – Green onion goes into the fritter and is served as a garnish. Don’t skip it. It will add flavor and texture.
- Olive oil or other cooking oil for frying
I’m a huge fan of the 100% grass-fed, organic meat from FarmFoods. It’s a great way to get healthy meat you can trust straight from the farmers, delivered to your door. You choose the meat you want. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
Notes & Additional Information
- If the fritters are browning too fast, turn down the heat. They should get to golden brown as they cook on medium heat.
- You can replace the flour with almond flour, if you wish.
- You can use a different type of cheese, but go with one that’s lower in fat so the fritters don’t become greasy. I find that cheddar cheese is often too greasy for fritters. Parmesan cheese works well.
How to Make Chicken Fritters
Step 1: Make the fritter batter
Chop the chicken with a sharp knife or in the food processor, if you have one. It doesn’t need to be really fine, like ground chicken would be. Chunks about the size of gravel works well.
Combine the chicken, egg, flour, garlic powder, salt, and pepper, mozzarella, cilantro, shallots and half of the green onions in a bowl and mix until well combined.
Step 2: Fry
Heat oil in a large pan over medium heat. Once it’s shimmering, drop about 1/4 cup of the mixture into the pan and flatten it down to form the fritter. You can also form them in your hands and drop them into the pan, if you want. Continue forming the fritters until the pan is full. I can fit about 4 in mine at a time.
Don’t overcrowd the pan. It’s better to cook them in batches so they all have room around them to fry properly.
Fry them until they are golden brown on one side, then flip them and continue cooking until golden on the other side. If they are browning quickly or looking like they’ll burn, turn down the heat.
The internal temperature needs to reach 165° F before they’re done and you don’t want them to burn before they reach that level. Be sure to check the internal temperature with an instant-read meat thermometer before determining they are done.
Step 3: Serve
Serve them with the remaining green onions as garnish. You can mix up any kind of sauce you like to serve the chicken fritters with. I often make a sour cream herb sauce or serve them with ketchup. There are a few ideas below.
What Sauce to Serve it With
The type of sauce you serve these with, if you want a sauce at all, can vary depending on what you like. Here are a few options that we like:
- No Added Sugar Ketchup – If you want to keep the carb and sugar count low, look for a no-added-sugar or low-sugar ketchup.
- Sweet Chili Sauce – There is sugar in this sauce.
- Herb Sour Cream Sauce – Mix sour cream with Italian seasoning, salt, pepper, onion powder, and a spritz of lemon juice.
- Asian soy sauce – Mix low sodium soy sauce, ponzu, and mirin in a bowl.
Can I Use Ground or Cooked Chicken?
Yes, you can substitute the chicken breasts with ground chicken or pre-cooked chicken. The results will come out a bit different however. Minced raw chicken gives the best texture and turns out the juiciest. Ground chicken will result in a finer, firmer texture.
Pre-cooked chicken needs to be shredded and cut into small pieces before combining with the other ingredients. Since it’s already cooked, it will take a lot less time to fry than the raw chicken version. It also has the likelihood of becoming dry because it’s twice cooked.
Frequently Asked Questions
What are chicken fritters made of?
Chicken fritters are made with minced chicken, egg, flour, cheese, and spices, then fried in a pan with oil to make them crispy on the outside. They are a great finger food or party food, especially when you’re looking for something that’s low-carb to serve.
How do you keep fritters crispy?
The secret to crispy fritters is to cook them at the proper temperature and don’t set them against each other or stack them up on a plate while they are still hot. The condensation formed from the steam coming off the fritters as they sit will take the crispiness away. It’s best to cook the fritters then place them, spaced out, on a wire rack until you’re ready to serve them.
Recipe Variation Ideas for Chicken Fritters
These simple cheesy chicken fritters are made with just a few ingredients. The seasoning is what gives them their flavor, along with the cheese. These are two things that can easily be changed to make something a bit different. Here are a few variations options you might enjoy:
Change up the cheese
One of the easiest swaps is the cheese. Instead of mozzarella, use Parmesan cheese, Monterrey Jack, or gouda. Firm cheeses work best in this recipe, so the fritters don’t get greasy.
Change up the spices and herbs
Other flavorings can be used besides Italian seasoning and cilantro. Try using Cajun seasoning or Montreal seasoning. Add parsley or dill instead of cilantro.
How to Store Leftover Chicken Fritters
You can store the chicken patties uncooked, if you’re planning to fry them in the next two days. Just make sure to place a piece of parchment paper or wax paper between the fritters so they don’t stick together. They are so much better when made fresh! Just get the patties out of the fridge when you’re ready and fry them.
Store any leftover cheesy chicken fritters in an air tight container in the refrigerator or freezer. They will last for 5 days in the fridge and up to 2 months in the freezer.
Leftover fritters don’t fare quite as well as when they were first made, because they will lose their crispiness. Frying them again on the stove top is an option, but you will risk them becoming dry from overcooking. You can also fry them in the air fryer, which helps crisp them quickly without overcooking.
What to Serve With This Dish?
If you’re looking for a great side dish to serve alongside this main dish, why not try one of these recipes below. They will compliment this main dish very well and are all low in carbs so you can make a great keto or low-carb meal to enjoy.
More Chicken Recipes You’ll Love
» Click to see our more low carb chicken recipes.
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Ingredients
- 1 pound boneless skinless chicken breast
- 1 medium egg
- 3 tablespoons flour or almond flour
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh cilantro finely chopped
- 1/2 shallot finely chopped
- 1 green onion chopped
- 3 tablespoons olive oil for frying
Instructions
- Mince the chicken with a sharp knife.
- Mix the chicken, egg, flour, garlic powder, salt, and pepper, mozzarella, cilantro, shallots and half of the green onions in a bowl until well combined.
- Heat oil in a large pan over medium heat. Drop about 1/4 cup of the mixture into the pan and flatten. Continue until the pan is full. Don’t overcrowd the pan. It’s better to cook in batches.
- Fry until golden brown and the internal temperature reaches 165° F, about 4 minutes per side.
- Serve with the remaining green onions as garnish.
Notes
- If the fritters are browning too fast, turn down the heat.
- You can replace the flour with almond flour, if you wish.
- You can use a different type of cheese, but go with one that’s lower in fat so the fritters don’t become greasy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
These came out exactly as expected. I served them right out of the pan and they were a hit. Next day reheating isn’t so good, but I guess that’s expected too.
Glad you liked them Lana!