Cheesy Chicken Fritters
Ingredients
For the Fritters:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup breadcrumbs (panko for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2–3 tablespoons oil (vegetable, olive, or canola) for frying
For Serving:
- Sour cream, ranch dressing, or marinara sauce (for dipping)
Instructions
Step 1: Make the Mixture
- In a large bowl, combine the shredded chicken, shredded cheese, breadcrumbs, Parmesan, onion, garlic, egg, paprika, parsley, garlic powder, onion powder, salt, and pepper.
- Mix well until the mixture holds together. If it feels too dry, add a little more beaten egg.
Step 2: Form the Fritters
- Scoop about 2 tablespoons of the mixture and shape into 1/2-inch thick patties. You should get 8–10 fritters.
- Optional: Lightly coat in extra breadcrumbs or flour for crispier fritters.
Step 3: Fry the Fritters
- Heat 2–3 tablespoons of oil in a skillet over medium heat.
- Fry the fritters in batches, 3–4 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve
- Serve warm with your favorite dipping sauce.
- Garnish with parsley or extra Parmesan if desired.
Tips & Variations
- Add veggies: Finely chopped spinach, bell pepper, or zucchini work great.
- Spice it up: Add cayenne or red pepper flakes for heat.
- Bake instead: Bake at 400°F (200°C) for 15–20 min, flipping halfway.
- Make it gluten-free: Use gluten-free breadcrumbs.
- Make ahead: Prepare the mixture up to 1 day in advance.
- Freeze: Freeze uncooked fritters, then cook straight from frozen, adding a few extra minutes.