Keto Cheesy Chicken Fritters (Printable Version)
Crispy, golden chicken patties loaded with cheese and herbs. A quick, satisfying low-carb meal ready in under 30 minutes.
# What You Need:
→ Chicken & Cheese
01 - 1.1 lbs 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 (optional)
→ 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 come together in under 30 minutes but taste like they took forever to perfect
- The almond flour creates the lightest texture while keeping them completely keto
- They reheat beautifully so you can meal prep without sacrificing that fresh-made crunch
02 -
- Don't make your fritters too thick or the center won't cook through before the outside burns
- Letting the mixture rest for 10 minutes before shaping helps the almond flour absorb moisture and prevents crumbling
- A well-greased pan is non-negotiable since the cheese loves to stick
03 -
- Wet your hands between every few fritters to prevent sticking
- Don't crowd the pan or the temperature drops and they get soggy