Keto Cheesy Chicken Fritters (Printer-friendly)

Golden, cheesy chicken fritters low in carbs and high in protein. Ready in 30 minutes for lunch, dinner, or appetizer.

# 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

# How To Make It:

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 thoroughly until all ingredients are evenly incorporated.
02 - Heat olive oil in a large non-stick skillet over medium heat until shimmering.
03 - Scoop approximately 3 heaping tablespoons of the mixture for each fritter. Gently shape into small patties using wet hands to prevent sticking.
04 - Place patties in the hot skillet, spacing them apart. Flatten lightly with a spatula. Cook for 4 to 5 minutes until golden brown on the bottom.
05 - Flip carefully and cook for an additional 4 to 5 minutes until the second side is golden brown and the center is thoroughly cooked. Work in batches as needed to avoid overcrowding.
06 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve hot with your preferred keto-friendly sauce or a simple side salad.

# Expert Hints:

01 -
  • You get that satisfying crunch of a fritter without the carbs that usually come with it
  • The cheese creates these gorgeous crispy edges while keeping the inside incredibly moist
  • They reheat beautifully so you can make a batch and eat them all week
02 -
  • Wet your hands between shaping every few fritters or the sticky mixture will drive you absolutely crazy
  • Do not be tempted to increase the heat to cook them faster or the outside will burn before the inside cooks through
  • Letting the mixture rest in the refrigerator for 15 minutes before cooking helps them hold together even better
03 -
  • Use freshly grated cheese instead of pre-shredded cheese which has anti-caking additives that can affect the texture
  • Let the oil come back to temperature between batches if you are cooking multiple rounds

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