Keto Cheesy Chicken Fritters (Printable)
Golden, cheesy chicken patties that are low in carbs 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
# Directions:
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 -
- These crispy little patties satisfy that deep fried craving without kicking you out of ketosis
- The recipe comes together in under 30 minutes, which is a lifesaver on busy weeknights
- They reheat beautifully, making them perfect for meal prep Sundays
02 -
- Wet your hands between shaping each fritter, or the mixture will stick relentlessly to your fingers
- Don't be tempted to crank up the heat, medium low is perfect for cooking the chicken through without burning the outside
- These fritters are done when they feel firm and spring back when touched, not squishy in the center
03 -
- If the mixture feels too wet to shape, chill it in the fridge for 15 to 20 minutes
- Grate your own cheese from blocks for the best melting behavior and flavor