Of course! Cheesy Chicken Fritters are a fantastic, easy-to-make dish that’s perfect for a quick dinner, appetizer, or meal prep. They are moist, packed with flavor, and incredibly satisfying.
Here is a classic and highly reliable recipe.
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The Spirit of the Dish
Think of these as savory, protein-packed pancakes. They are made with finely shredded or ground chicken, plenty of cheese, and a simple binder, then pan-fried until golden brown and crispy on the outside while remaining tender and juicy on the inside.
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Cheesy Chicken Fritters
This recipe makes about 12-15 fritters, serving 3-4 people as a main course.
Ingredients:
· 1 lb (450-500g) ground chicken or cooked chicken, very finely shredded (Using pre-cooked shredded chicken is a great way to use leftovers!)
· 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend work well)
· 2 large eggs
· ⅓ cup all-purpose flour (or almond flour for a lower-carb option)
· ¼ cup finely chopped onion (or 2 tbsp dried minced onion)
· 2 cloves garlic, minced
· ¼ cup finely chopped fresh parsley or chives
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· 3-4 tablespoons vegetable oil, for frying (avocado or canola oil also work)
For Serving (Optional):
· Sour cream
· Ranch dressing
· Sriracha or hot sauce
· Lemon wedges
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Instructions:
1. Combine Ingredients: In a large bowl, combine the chicken, shredded cheese, eggs, flour, chopped onion, garlic, parsley, paprika, garlic powder, salt, and pepper. Mix everything together until just combined. Avoid overmixing.
2. Rest the Mixture: Let the mixture sit for 5-10 minutes. This allows the flour to hydrate and helps the mixture bind together, making it easier to form patties.
3. Heat Oil: Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat.
4. Form and Fry Fritters: Using a spoon or your hands (lightly wet them to prevent sticking), scoop out about 2 tablespoons of the mixture. Form it into a small patty, about ½-inch thick, and carefully place it in the hot skillet. Repeat, but do not overcrowd the pan; work in batches.
5. Cook Until Golden: Fry the fritters for 3-5 minutes on the first side, until a deep golden brown crust forms. Gently flip them over and cook for another 3-4 minutes on the other side, until cooked through and golden.
6. Drain and Keep Warm: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. You can keep them warm in a low-temperature oven (200°F / 95°C) while you cook the remaining batches. Add more oil to the skillet as needed for subsequent batches.
7. Serve Immediately: Serve the fritters hot with your favorite dipping sauces like sour cream, ranch, or a squeeze of fresh lemon juice.
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Tips for Perfect Fritters:
· Chicken Texture: If using raw ground chicken, the fritters will be more tender. If using pre-cooked shredded chicken, the texture will be more defined and shreddy. Both are excellent!
· Don’t Overcrowd the Pan: This is crucial. Crowding the pan will steam the fritters instead of frying them, making them soggy instead of crispy.
· The Right Heat: The oil should be hot enough that a drop of the mixture sizzles immediately, but not so hot that the outside burns before the inside is cooked. Medium heat is usually perfect.
· Baking Option (Healthier): For a lighter version, you can bake them. Preheat oven to 400°F (200°C). Place formed patties on a parchment-lined baking sheet, lightly spray or brush with oil, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
· Add-Ins: Feel free to customize! Add ¼ cup of finely chopped cooked bacon, canned corn (drained), or even some finely diced jalapeño for a kick.
· Make-Ahead: The mixture can be made up to a day in advance and stored covered in the refrigerator. This can actually help the flavors meld together.
Enjoy these incredibly cheesy, savory, and easy-to-love fritters