Ingredients
Scale
- For the Fritters:
- Ground Chicken: 1 lb (450g) – I prefer using ground chicken thigh for more flavor and moisture, but ground chicken breast works well too. If you’re using leftover cooked chicken, ensure it’s finely shredded or minced (about 2.5-3 cups).
- Cheese: 1 ½ cups (approx. 150g) shredded, combination of:
- 1 cup (approx. 100g) Sharp Cheddar Cheese, freshly grated – The sharpness provides a wonderful flavor punch.
- ½ cup (approx. 50g) Mozzarella Cheese, freshly grated – For that glorious, gooey cheese pull.
- (Optional: 2 tablespoons grated Parmesan cheese for an extra nutty, salty kick)
- Egg: 1 large, lightly beaten – This acts as the primary binder, holding everything together.
- All-Purpose Flour: ¼ cup (30g) – This helps to bind the fritters and gives them a bit of structure. You can substitute with breadcrumbs (Panko for extra crispiness) or a gluten-free flour blend.
- Onion: ½ medium, very finely minced or grated – Grating the onion releases its juices and allows it to meld seamlessly into the mixture.
- Garlic: 2 cloves, minced – Fresh garlic is best, but garlic powder (½ teaspoon) can be substituted in a pinch.
- Fresh Parsley: 2 tablespoons, finely chopped – Adds a touch of freshness and color. Fresh chives are also a great addition or substitute.
- Salt: ¾ teaspoon, or to taste – Adjust based on the saltiness of your cheese.
- Black Pepper: ½ teaspoon, freshly ground, or to taste.
- (Optional Flavor Boosters):
- ¼ teaspoon Paprika (smoked or sweet)
- Pinch of Cayenne Pepper for a little heat
- ½ teaspoon Italian seasoning or dried oregano
- For Frying:
- Olive Oil or Vegetable Oil: 2-3 tablespoons, or as needed – Enough for shallow frying. Choose an oil with a relatively high smoke point. Butter can be added for extra flavor, but use it in combination with oil to prevent burning.
Instructions
- Prepare the Chicken (if not using pre-ground): If you’re starting with chicken breasts or thighs, you can either grind them yourself using a meat grinder attachment on a stand mixer, pulse them in a food processor until coarsely ground (be careful not to turn it into a paste), or very finely mince them with a sharp knife. If using leftover cooked chicken, shred it very finely or chop it into tiny pieces. The smaller the pieces, the better the fritters will hold together.
- Combine Wet and Dry Ingredients (Except Chicken and Cheese initially for better texture): In a small bowl, whisk the large egg lightly. In a separate, larger mixing bowl, combine the all-purpose flour, salt, black pepper, paprika, and cayenne (if using), and any other dry seasonings.
- Add Aromatics and Herbs: To the dry ingredients, add the finely minced or grated onion, minced garlic, and chopped fresh parsley. Stir them into the flour mixture. This helps to distribute them evenly before the wet ingredients and chicken are added.
- Incorporate Egg and Cheese: Pour the beaten egg into the bowl with the flour and aromatics. Add the shredded cheddar and mozzarella cheese (and Parmesan, if using). Stir gently until just combined. It will look a bit shaggy at this point.
- Add the Ground Chicken: Add the ground chicken to the bowl. Using your hands or a sturdy spoon, gently mix all the ingredients together until they are just combined. It’s crucial not to overmix, as this can result in tough fritters. The mixture should be cohesive but not overly dense. If the mixture feels too wet to form patties, you can chill it in the refrigerator for 15-20 minutes, or add an extra tablespoon of flour or breadcrumbs.
- Form the Fritters: Lightly wet your hands with cold water or oil them slightly – this prevents the mixture from sticking. Scoop about ¼ cup of the chicken mixture per fritter (an ice cream scoop works well for uniform size). Gently flatten it into a patty about ½-inch thick and 2-3 inches in diameter. Place the formed fritters on a parchment-lined baking sheet or plate. This recipe should yield approximately 8-10 fritters.
- Heat the Pan: Place a large non-stick skillet or a well-seasoned cast-iron pan over medium heat. Add 2-3 tablespoons of olive oil or vegetable oil to the pan. The oil should be enough to coat the bottom generously. Allow the oil to heat up until it shimmers. You can test if it’s ready by dropping a tiny piece of the fritter mixture into the pan; it should sizzle immediately.
- Cook the Fritters: Carefully place the fritters in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary. Overcrowding will lower the oil temperature and result in soggy, unevenly cooked fritters.
- Fry to Golden Perfection: Cook the fritters for about 4-6 minutes on the first side, or until they are deeply golden brown and crispy. You should see the edges browning nicely. Adjust the heat if they are browning too quickly (lower it slightly) or too slowly (increase it slightly).
- Flip and Cook Through: Carefully flip the fritters using a thin spatula. Cook on the second side for another 4-6 minutes, or until golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. If you don’t have a thermometer, you can cut into one of the thicker fritters to ensure it’s no longer pink in the center and the juices run clear.
- Drain Excess Oil: Once cooked, remove the fritters from the pan and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
- Serve Warm: Serve the cheesy chicken fritters immediately while they are warm and the cheese is at its melty best.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450 kcal