Herb Cheese Chicken Fritters (Printer-Friendly)
Crispy herb and cheese chicken patties flavored with parsley, basil, and chives. Great for sliders, salads, or dips.
# What You'll Need:
→ Protein
01 -
1.5 pounds raw boneless skinless chicken breasts
→ Binders and Seasonings
02 -
2 large eggs
03 -
1 tablespoon light mayonnaise
04 -
1 tablespoon chopped fresh parsley
05 -
1 tablespoon chopped fresh chives
06 -
1 tablespoon chopped fresh basil
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon garlic powder
09 -
0.25 teaspoon black pepper
10 -
0.25 teaspoon dried dill weed
11 -
0.33 cup all-purpose flour
→ Cheese
12 -
4 ounces shredded 2% milk Mozzarella cheese (approximately 1 cup)
→ Cooking Fat
13 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Place chicken breasts into a food processor and pulse until finely diced. If no processor is available, finely dice the chicken by hand.
02 -
Transfer diced chicken to a large bowl and add eggs, light mayonnaise, fresh parsley, chives, basil, salt, garlic powder, black pepper, dried dill, all-purpose flour, and shredded Mozzarella cheese. Stir until fully combined.
03 -
Use a 1/4 cup measuring cup to portion out the mixture into 15 equal piles.
04 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place half of the chicken piles onto the skillet without overcrowding and flatten each with the back of a spoon into patties. Cook for 3 to 4 minutes until golden brown on the bottom, then flip and cook another 3 to 4 minutes until cooked through. Transfer cooked fritters to a serving plate.
05 -
Add remaining 1 tablespoon of olive oil to the skillet and cook the remaining fritters using the same process. Remove from heat and serve warm.
# Extra Suggestions:
01 -
Reheat leftovers in an air fryer at 400°F for approximately 6 minutes.
02 -
Fritters can be frozen after cooling by wrapping individually in plastic and storing in a sealed freezer bag.
03 -
Using a food processor significantly reduces prep time for dicing chicken breasts.