Description
These Cheesy Chicken Fritters are a delicious low-carb and keto-friendly appetizer or snack. Finely diced chicken is combined with mozzarella, Parmesan, almond flour, jalapeños, and seasonings, then pan-fried until golden brown and cooked through.
Ingredients
- 1 1/2 lb (700g) skinless, boneless chicken breast, finely diced
- 2 medium eggs
- 1/3 cup almond flour (or coconut flour)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 3 Jalapeño peppers, seeded and finely diced (adjust to taste)
- 1 spring onion (scallion), sliced, plus more for garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Pinch of salt (or to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil (or other cooking oil), for frying
For Serving (Optional):
- Mayonnaise
- Chipotle Aioli
- Sriracha
- Ketchup (use sugar-free for keto)
- Ranch Dressing
Instructions
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Prepare Chicken: Finely dice the skinless, boneless chicken breast into very small pieces (smaller than bite-sized, almost minced).
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Combine Fritter Mixture: In a large bowl, combine the finely diced chicken, almond flour (or coconut flour), eggs, shredded mozzarella, grated Parmesan (if using), sliced spring onion, finely diced jalapeño, chopped parsley, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
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Heat Oil: Heat the olive oil in a large non-stick skillet over medium-low heat.
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Form and Cook Fritters (in Batches):
- Using an ice cream scoop (about 2 tablespoons) or a large spoon, scoop portions of the chicken mixture.
- Drop the scoops into the hot skillet. Use the back of the scoop or a spatula to gently flatten each portion into a fritter shape.
- Do not overcrowd the pan; cook the fritters in batches to ensure even cooking and browning.
- Fry until golden brown on the first side, about 6-8 minutes. Carefully flip the fritters.
- Continue frying on the second side until golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Cook at medium-low heat to ensure the inside cooks fully before the outside burns.
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Garnish and Serve: Garnish the cooked fritters with more sliced spring onion. Serve immediately with your favorite dipping sauce (mayonnaise, chipotle aioli, Sriracha, sugar-free ketchup, etc.).
Notes
- Dicing Chicken: Dicing the chicken very finely ensures it cooks through properly in the fritter format.
- Flour: Almond flour or coconut flour keeps these low-carb/keto. Coconut flour is more absorbent, so you might need slightly less.
- Jalapeño Heat: Adjust the amount of jalapeño (and whether you remove all seeds/membranes) based on your desired spice level.
- Cooking Temperature: Medium-low heat is crucial for these fritters. Cooking them too high will result in a burnt exterior and potentially undercooked interior.
- Doneness: Ensure the chicken is cooked through by checking the internal temperature (165°F/74°C) or cutting into one fritter to check for any pinkness.
- Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.