Keto Cheesy Chicken Fritters (Printable)
Golden chicken and cheese fritters that are low carb, high protein, and ready in 30 minutes.
# What You'll Need:
→ Chicken & Cheese
01 - 1.1 lb boneless, skinless chicken breasts, finely chopped or ground
02 - 1 cup shredded mozzarella cheese
03 - 1/3 cup grated Parmesan cheese
→ Bindings
04 - 2 large eggs
05 - 2 tbsp almond flour
06 - 2 tbsp mayonnaise
→ Vegetables & Herbs
07 - 2 green onions, finely sliced
08 - 2 tbsp fresh parsley, chopped
09 - 2 cloves garlic, minced
→ Spices
10 - 1/2 tsp sea salt
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp smoked paprika
→ For Frying
13 - 2 tbsp olive oil or avocado oil
# How To Make It:
01 - In a large mixing bowl, combine the finely chopped chicken, mozzarella, Parmesan, eggs, almond flour, mayonnaise, green onions, parsley, garlic, salt, pepper, and smoked paprika. Mix well until evenly combined.
02 - Heat olive oil in a large non-stick skillet over medium heat.
03 - Scoop about 3 heaping tablespoons of the mixture for each fritter and gently shape into small patties with wet hands.
04 - Place patties in the hot skillet, spacing them apart. Flatten lightly with a spatula. Cook for 4-5 minutes per side, or until golden brown and thoroughly cooked in the center. You may need to do this in batches.
05 - Transfer to a plate lined with paper towels. Serve hot with your favorite keto-friendly sauce or a simple salad.
# Expert Tips:
01 -
- Each fritter delivers 26 grams of protein while staying under 3 grams of carbs
- The crispy golden exterior gives way to impossibly tender, cheesy centers
- Everything comes together in one bowl and cooks in under 15 minutes
02 -
- Wetting your hands between shaping each patty prevents the mixture from sticking to your fingers
- Do not crowd the skillet or the fritters will steam instead of develop that crispy crust
- The patties will feel soft going into the pan but firm up beautifully as they cook
03 -
- Grating your own Parmesan from a wedge makes a huge difference in flavor intensity
- A cast iron skillet gives the best golden crust, but non-stick works perfectly too