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These Cheesy Chicken Fritters are ooey gooey, cheesy little morsels. They’ve got it all – crunch, moisture, fresh herbs, and some picture worthy cheese pulls. If you’ve ever felt a little bored with chicken breast, wait till you meet my fritters.
Sometimes I pick up chicken breast from the store and find myself getting some pretty out of the box inspiration for whipping something together with them. Chicken was made to get creative with – if it wasn’t that it wouldn’t taste so dang good with so many different flavors!
So that’s how this cheesy chicken fritter recipe was born. I was craving something crispy, hot, melty, and packed full of lean protein – and I think I achieved it.
What Is A Fritter?
First things first – let’s clarify what exactly a fritter is. You might be a little more familiar with the sweet variety of fritters, packed full of fruit and topped with a syrupy glaze. Believe me when I say that a savory fritter is just as delicious!
The root word of this word actually just means to fry – so tons of things can be considered fritters!
Ingredients
- Chicken – Skinless and boneless breasts cut up as small as you can.
- Eggs – This is the binder for our fritters and is essential in ensuring they don’t fall apart while cooking.
- Flour – All purpose flour, it’s a must in any fried or frittered dish.
- Cheese – Shredded mozzarella and Parmesan cheese.
- Herbs – Fresh green onion and chopped fresh dill. In my opinion dill is a must so be sure to include it.
- Sour cream – We want a bit of tang and moisture to our little fritters. Don’t worry it won’t make it taste like sour cream.
- Garlic – Just some garlic powder today, I wouldn’t use fresh as it’ll burn in that hot oil.
- Seasoning – Salt and pepper.
- Oil – We’re just using olive oil today to fry our fritters in.
Looking To Cut Carbs?
For a keto version, use almond flour or coconut flour. Substitute the amounts 1:1.
How To Make Cheesy Chicken Fritters
- Prep the chicken: Use a sharp knife to dice up the chicken into ¼ inch pieces, or as small as you can. Set aside.
- Form the fritters: In a medium bowl combine the eggs, flour, mozzarella cheese, sour cream, Parmesan cheese, green onions, dill, garlic powder, salt and pepper. Stir until well combined. Add the chicken and toss really well.
- Cook the fritters: Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat. Using an ice cream scoop or large spoon, scoop chicken mixture and transfer it to the skillet. Slightly flatten it so that it resembles a fritter. Don’t overcrowd the pan.
- Finish the fritters: Cook on the first side for 3 to 4 minutes, flip and cook on the other side for another 3 minutes or until golden brown and fully cooked through. Transfer to a paper towel lined plate and repeat with remaining oil and fritters.
- Serve: Serve with ranch dip, or a sour cream dill dip.
Gluten Free
You sure can! Just substitute the flour for whichever gluten free flour you prefer. If you find it needs help binding, throw in about ½ a teaspoon of xanthan gum.
Baking
They won’t be quite as crispy as their stove top counterparts, but you can bake them and they’ll be much healthier.
- Preheat your oven to 400°F.
- Scoop the fritter batter onto a parchment lined baking sheet. If you want, for extra crunch, give them a quick spritz with some cooking oil.
- Bake for about 20 minutes, flip, spritz, and bake for another 10-15 minutes or until they’re golden brown.
Some Tips
You want to make sure the oil is nice and hot before scooping the fritters in! Otherwise they will just absorb all that oil and make half cooked fritters that tasty greasy.
I’ve also learned through trial and error that it’s a bit better to take a little longer to whip these together, so cook them in smaller batches. The more room in the pan the more consistent the heat and the better browned these will become.
Storing Leftovers
Store your fritters in an airtight container or large ziploc bag. They will last in the fridge for 4-5 days or in the freezer for 2 months.
To reheat, bake them at 375°F until they are warmed through. This will take about 10-20 minutes from the fridge, and about 30 minutes from the freezer.
Craving More Fried Treats? Try These Recipes
- Potato Zucchini Fritters
- Crispy Fried Chicken
- Zucchini And Corn Fritters
- Falafel
- Apple Fritters
- Vegetable Fritters
Cheesy Chicken Fritters
Ingredients
- 1½ pounds chicken breast boneless and skinless
- 2 medium eggs
- ⅓ cup all-purpose flour
- 1 cup mozzarella cheese shredded
- ⅓ cup sour cream
- ½ cup Parmesan cheese shredded
- 2 green onions finely chopped
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons olive oil for sauteing
Instructions
- Use a sharp knife to dice up the chicken into ¼ inch pieces, or as small as you can. Set aside.
- In a medium bowl combine the eggs, flour, mozzarella cheese, sour cream, Parmesan cheese, green onions, dill, garlic powder, salt and pepper. Stir until well combined. Add the chicken and toss really well.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat. Using an ice cream scoop or large spoon, scoop chicken mixture and transfer it to the skillet. Slightly flatten it so that it resembles a fritter. Don't overcrowd the pan.
- Cook on the first side for 3 to 4 minutes, flip and cook on the other side for another 3 minutes or until golden brown and fully cooked through. Transfer to a paper towel lined plate and repeat with remaining oil and fritters.
- Serve with ranch dip, or a sour cream dill dip.
Tips & Notes:
- Add-ins: Feel free to add finely chopped vegetables like bell peppers, green onions, or corn kernels for extra flavor and texture.
- Gluten-Free Option: Substitute all-purpose flour with almond flour or a gluten-free flour blend.
