I’ve been told time and time again that I make a mean chicken fritter (and my friends and family always request them). Here’s how I make them.
How to Make Keto Chicken Fritters
- Chop the chicken. In a food processor, pulse the chicken until it’s coarsely chopped.
- Add the rest of the ingredients. Add in the almond flour, shredded mozzarella, egg, garlic powder and parsley.
- Season. Season with salt and pepper. Mix well.
- Scoop the chicken mixture onto the skillet. Measure out ⅛ cup portions and cook on your preheated skillet.
- Form small patties. Press down on the fritters to form patties out of the ⅛ cup portions.
- Cook. Cook for 3 to 4 minutes per side.
How to Make Creamy Lemon Dill Sauce
If you want to take this recipe to the next level, then you absolutely must try out this homemade creamy lemon dill sauce as well.
- Prepare your ingredients. This recipe makes use of the fresh dill I have growing in my herb garden. Dried dill would work too if you can’t get your hands on fresh dill.
- Combine all of the ingredients. Add the mayonnaise, lemon juice and fresh dill.
- Season. Season with salt to taste.
- Refrigerate. Store in the refrigerator until ready to serve.
Tips for Crispy Chicken Fritters Every Time (+How to Avoid Soggy Fritters)
Wondering how to make sure that your chicken fritters end up perfectly crispy every time? I’ve got you covered with a couple of my best tips, along with some pointers on how you can avoid soggy fritters as well.
- Don’t overmix the batter. If you overmix your processed chicken together with all of the other ingredients, you’ll end up with a less desirable texture for your fritters.
- Use exact ingredient amounts. The best way to make perfectly crispy fritters is also the most straightforward way: simply use the exact ingredient amounts called for in the recipe. It uses just the right mixture of almond flour, mozzarella cheese, and olive oil for frying to make sure that these fritters are on point.
As for avoiding soggy fritters, keep the following in mind:
- Use a medium egg. An often overlooked key to avoiding runny fritters is to pay attention to the egg size. Using a small or medium sized egg instead of a larger one results in less liquid from the egg white, which keeps your batter from ending up too wet.
- Use room temperature ingredients. If your chicken came from the freezer and isn’t thawed completely before mixing with the rest of the ingredients, the thawed liquid will add to the liquid content of your mixture.
Can I Freeze Chicken Fritters?
Yes, definitely! I actually make these in bulk and freeze them for later just to give myself some convenient options I can whip up in no time.
Simply keep them sealed up in either a freezer-safe bag or an airtight container. As long as they’re properly stored, you can keep these fritters in the freezer for up to two months.
When you’re ready to cook them, just thaw them out overnight in the fridge and then quickly toss them in the oven to warm them back up.
Can I Use Chicken Thighs Instead of Chicken Breasts?
Do you prefer dark meat chicken thighs over chicken breasts? You can make these chicken fritters using any type of dark meat chicken, too.
As a matter of fact, using chicken thighs is a great way to up the fat content of your fritters. Not only that, but dark meat chicken is also rich in essential nutrients like thiamine, niacin, vitamin B12, zinc, and iron. (1)
(You may also like: Crave-worthy Keto Buffalo Chicken Meatballs)
Cheesy Keto Chicken Fritters with Creamy Lemon Dill Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
For the chicken fritters:
- 1 pound skinless boneless chicken breast, cut into 1 inch pieces
- 1 medium egg
- ¼ cup almond flour
- 2/3 cup shredded mozzarella cheese
- 4 tbsp chopped fresh parsley
- ½ tsp garlic powder
- salt and black pepper to taste
- 1 tbsp olive oil, for frying
For the lemon dill sauce:
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- salt to taste
- To make the sauce, combine all the ingredients in a bowl.
- Season to taste with salt.
- Refrigerate until ready to use.
- To make the fritters, add the chicken to a food processor and pulse a few times until the meat is coarsely chopped.
- Remove the blade from the bowl.
- Add the almond flour, shredded mozzarella, parsley, lightly beaten egg and garlic powder to the bowl.
- Season to taste with salt and black pepper to taste.
- Mix to combine.
- Preheat the olive oil in a skillet over medium-high heat.
- Scoop the mixture out using a 1/8 measuring cup into the skillet.
- Press down on each fritter slightly to form a small patty.
- Cook for 3-4 minutes per side or until no longer pink in the center.
- Serve warm with lemon dill sauce.
Check Out These Other Mouthwatering Chicken Recipes
- Keto Chicken Cordon Bleu – I absolutely love this casserole on its own, but when paired with some of my favorite keto side dishes, it’s even better.
- Keto Chicken Alfredo Bake – If you’re looking for a high-protein recipe with dairy-free alternatives, this is the recipe for you!
- Keto Chicken Pot Pie – My version of chicken pot pie happens to be one of my favorites because it’s single-serve, so you can freeze and reheat as you go.