Dinner/ meat

Chicken fritters 3 ways (cheesy, Italian and curried)

12 January 2020 | Last Updated: 23 September 2020

I love chicken fritters. It’s the best way to season chicken breast so that it tastes out of this world. I couldn’t decide on just one flavor combination, so I came up with 3! I have a recipe for cheesy chicken fritters (with Swiss cheese, chives, and spices), Italian-inspired fritters which are my favorite (with sun-dried tomatoes, basil and lemon zest), and curried fritters (with curry powder, cremini mushroom, and red bell paprika). All three are so good! They are a good alternative to traditional breaded chicken cutlets and are extremely comforting.

What are chicken fritters?

A chicken fritter is chicken meat (I’m using chicken breast meat) cut into small, bite-size pieces, that are coated in flour, egg mixture, spices and aromatics then fried or pan-fried.

1. Italian-inspired chicken fritters

These are my favorite kind! They are just bursting with flavor. Chicken breast meat is seasoned with fresh basil, sun-dried tomatoes, and grated lemon zest. It really doesn’t get better than this. You’ll love them!

Instead of fresh basil, you can add 1 ts of dried basil and a small handful of spinach.

Italian-inspired chicken fritters on a white plate with basil leaves

How to make them:

Italian-inspired chicken fritters ingredients and preparation steps

STEP 1: Prepare the ingredients: Cut 1 lb (450g) chicken breast (2 large chicken breasts) into small 1/2 inch / 1 cm cubes. Chop very finely a small handful of fresh basil leaves and 6 sun-dried tomatoes (you should have a 1/4 cup of finely chopped tomatoes), grate 1/2 of a lemon, and grate the Parmesan cheese (you should have 1/2 cup = 1.4 oz / 40g) on the small holes of a box grater.

STEP 2: Mix all the ingredients: In a big bowl, mix all the ingredients together (the prepared ingredients + 1 large egg and 4 Tbsp of flour). Season to taste with salt and pepper.

STEP 3: Cook the fritters: Heat 2-3 Tbsp of frying oil or clarified butter on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1/2 inch / 1 cm thick disk, repeat with the remaining batter (working in batches). Cook over medium-high heat for about 2 minutes on one side or until golden brown and then about one minute on the other, until the meat is cooked through and the fritters are browned on both sides. Transfer the fritters to a plate lined with a kitchen towel to drain the excess fat.

More cooking tips are at the end of the post.

2. Cheesy chicken fritters

These chicken cakes are more neutrally flavored – I’m sure anyone will like them. I combined chicken breast meat with chives, mayo, Swiss cheese, and spices.

You can experiment with other types of cheese and seasonings. You could add for example cheddar cheese and cajun seasoning.

cheesy chicken fritters on a wooden board, surrounded with chives and lemon halves

How to make them:

cheesy chicken fritters ingredients and preparation steps

STEP 1: Prepare the ingredients: Cut 1 lb (450g) chicken (2 large chicken breasts) into small 1/2 inch / 1 cm cubes. Chop the chives finely (you should have about 3 Tbsp), and grate the Swiss cheese on the big holes of a box grater (you should have a 1/2 cup of grated cheese, which is 2 oz/60g).

STEP 2: Mix all the ingredients: In a big bowl, mix all the ingredients together (the prepared ingredients + 1 large egg, 1 Tbsp of mayo, 3 Tbsp of flour, and the spices: 1/2 ts of each: paprika powder, garlic powder, and dried basil). Season to taste with salt and pepper.

STEP 3: Cook the fritters: Heat 2-3 Tbsp of frying oil on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1/2 inch / 1 cm thick disk, repeat with the remaining batter (working in batches). Cook over medium-high heat for about 2 minutes on one side or until golden brown and then about one minute on the other, until the meat is cooked through and the fritters are browned on both sides. Transfer the fritters to a plate lined with a kitchen towel to drain the excess fat.

More cooking tips are at the end of the post.

3. Curried chicken fritters:

These chicken patties are spiced with curry powder and I combined chicken breast meat with red bell paprika and cremini mushrooms. They taste amazing!

Curry powder: I used Western-style mild curry powder. Depending on the brand, the intensity of the curry powder may vary, so adjust the amount to your liking. If you’re not sure, you can always add a little less, cook one fritter and taste. Then you can add more curry powder to the batter.

curried chicken fritters with cremini mushrooms and bell paprika on a blue plate

How to make them:

curried chicken fritters ingredients and a collage of preparation steps

STEP 1: Prepare the ingredients: Cut 1 lb (450g) chicken (2 large chicken breasts) into small 1/2 inch / 1 cm cubes, 1/3 of large red bell pepper into ¼ inch / ½ cm cubes, finely chop 3.5 oz/100g of cremini mushrooms.

STEP 2: Mix all the ingredients: In a big bowl, mix all the ingredients together (the prepared ingredients + 1 large egg + 3.5 teaspoons mild curry powder, and 3 Tbsp of flour). Season to taste with salt and pepper.

STEP 3: Cook the fritters: Heat 2-3 Tbsp of frying oil on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1/2 inch / 1 cm thick disk, repeat with the remaining batter (working in batches). Cook over medium-high heat for about 2 minutes on one side or until golden brown and then about one minute on the other, until the meat is cooked through and the fritters are browned on both sides. Transfer the fritters to a plate lined with a kitchen towel to drain the excess fat.

More cooking tips are at the end of the post.

What to serve with chicken fritters:

  • I usually serve them for dinner, for example with mashed potatoes, steamed broccoli, and cucumber salad.
    Simple cucumber salad recipe: Slice 1/2 of greenhouse cucumber and mix with 2 Tbsp of plain yogurt and 1 pressed clove garlic. Season with a small amount of lemon juice and salt and pepper to taste.
  • You can also serve them as an appetizer, with a dipping sauce. In this post (whole roasted trout) you’ll find the recipe for a simple herb garlic yogurt dip, that I also like to serve with fish.

Storage:

Store the fritters in the fridge for up to 3 days. Place them in a tightly covered container or wrap in plastic foil.

How to reheat the chicken patties:

  • Chicken cakes reheat on the next day very well (but they won’t be crispy), just cook them over low heat with just a little bit of oil until warm.
  • Alternatively, you can steam them, either in a steamer or if you don’t have one, you can steam them using splash guard (like in this recipe for sweet steamed buns). Place a splash guard over a pot filled with boiling water. Cover with a second pot and steam until warm (it will take only a minute or so!).
  • Bake them in an oven preheated to 325°F / 160°C until warm.

General tips for cooking all types of fritters:

  • Well-heated pan – Add oil to the pan and wait until it is very well heated. If the oil and pan are not well heated the patties will soak up the fat, stick to the pan, and taste just not very good.
  • How much oil to add: I like to add 2-3 Tbsp of oil to the pan, which is about 1/4 of the height of the fritters. I don’t like to add more oil, although if you add more, the fritters will be more crispy. I like my fritters pan-fried but if you want to fry them you need a larger amount of oil.
  • Space them out – it will be easier to flip them over and they will brown more easily.
  • Cook them over medium or medium-high heat. This can be different, depending on what kind of stovetop and pan you’re using. Don’t cook them over high heat – they will brown quickly but not be very firm so they may fall apart while you’re flipping them. Gas burners cook quicker, electric stovetop cooks slower. Thin frying pans cook quicker, thick, and heavy pans longer.
  • What kind of frying pan is best: For curried fritters, a regular metal pan is sufficient, for the Italian and cheesy type (both contain cheese) I recommend a non-stick pan, as cheese tends to stick to the pan. I personally like my pancake pan best – it has low rims so it’s really easy to flip the patties over but any non-stick pan will work.
  • What kind of fat to use for cooking fritters: use a high-smoking point vegetable oil (like canola or sunflower oil, this is a type of oil that can be heated to a high temperature) or clarified butter (a special kind of butter that can be used for frying, you can easily make it at home in 5 minutes!).
  • When to flip the fritters: It’s important to cook the fritters longer on the first side and only shortly on the other side. Flip them over only when they are nicely golden and more than half-cooked, otherwise, they may fall apart while flipping.
  • Don’t make very thick fritters – they will be brown on the outside but raw in the middle. If that’s the case, you can finish them in the oven, until they are cooked through.

Chicken fritters – 3 ways (cheesy, Italian and curried)

I love chicken fritters. It’s the best way to season chicken breast so that it tastes out of this world. I couldn’t decide on just one flavor combination, so I have for you 3!
chicken fritters
Print Recipe
0 from 0 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings (9 small fritters)
Calories 429kcal
Author Aleksandra

Ingredients

cheesy chicken fritters:

  • 1 lb 450g chicken breasts, 2 large chicken breasts
  • 1 large egg
  • 3 tablespoon chopped chives
  • 1/2 ts paprika powder
  • 1/2 ts garlic powder
  • 1/2 ts dried basil
  • 1 tablespoon mayo
  • 1/2 cup grated Swiss cheese 2 oz/60g
  • 3 tablespoons flour
  • salt and pepper to taste
  • 2 tablespoons frying oil for cooking the fritters

Italian-inspired chicken fritters:

  • 1 lb 450g chicken breasts, 2 large chicken breasts
  • 1 large egg
  • 1/4 cup chopped sun-dried tomatoes about 6 pieces
  • grated zest of 1/2 lemon
  • small handfull of fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons flour
  • salt and pepper to taste
  • 2 tablespoons frying oil for cooking the fritters

curried chicken fritters:

  • 1 lb 450g chicken breasts, 2 large chicken breasts
  • 1 large egg
  • 1/3 large red bell pepper 1.8oz/50g
  • 3.5 oz cremini mushrooms 100g, 5 small or 2 very large mushrooms
  • 3.5 teaspoons mild curry powder*
  • 3 tablespoons flour
  • salt and pepper to taste
  • 2 tablespoons frying oil for cooking the fritters

Instructions

  • Prepare the ingredients for Italian-inspired chicken fritters: Cut the chicken into small 1/2 inch / 1 cm cubes, basil, and sun-dried tomatoes very finely, grate the lemon, and grate the Parmesan cheese on the small holes of a box grater.
  • Prepare the ingredients for cheesy chicken fritters: Cut the chicken into small 1/2 inch / 1 cm cubes, chop the chives finely, and grate the Swiss cheese on the big holes of a box grater.
  • Prepare the ingredients for curried chicken fritters: Cut the chicken into small 1/2 inch / 1 cm cubes, the bell pepper into ¼ inch / ½ cm cubes, finely chop the mushrooms.
  • Instructions for all fritter types:
  • Mix all the ingredients: In a big bowl, mix all the ingredients together, season to taste with salt and pepper.
  • Cook the fritters: Heat the oil on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1/2 inch / 1 cm thick disk, repeat with the remaining batter (working in batches). Cook over medium-high heat for about 2 minutes on one side or until golden brown and then about one minute on the other, until the meat is cooked through and the fritters are browned on both sides.
  • Transfer the fritters to a plate lined with a kitchen towel to drain the excess fat.

Notes

  • General tips for cooking all types of fritters:
    • Well-heated pan – Add oil to the pan and wait until it is very well heated. If the oil and pan are not well heated the patties will soak up the fat, stick to the pan and taste just not very good.
    • How much oil to add: I like to add 2-3 Tbsp of oil to the pan, which is about 1/4 of the height of the fritters. I don’t like to add more oil, although if you add more, the fritters will be more crispy.
    • Space them out – it will be easier to flip them over and they will brown more easily.
    • Cook them over medium or medium-high heat. This can be different, depending on what kind of stovetop and pan you’re using. Don’t cook them over high heat – they will brown quickly but not be very firm so they may fall apart. Gas burners cook quicker, electric stovetop cooks slower. Thin frying pans cook quicker, thick and heavy pans longer.
    • What kind of frying pan is best: For curried fritters, a regular metal pan is sufficient, for the Italian and cheesy type (both contain cheese) I recommend non-stick pan, as cheese tends to stick to the pan. I personally like pancake pan best – it has low rims so it’s really easy to flip the patties over.
    • When to flip the fritters: It’s important to cook the fritters longer on the first side and only shortly on the other side. Flip them over only when they are nicely golden, otherwise, they may fall apart while flipping.
    • Don’t make very thick fritters – they will be brown on the outside but raw in the middle. If that’s the case, you can finish them in the oven, until they are cooked through.
  • What to serve the chicken cakes with:
    • I usually serve them for dinner, for example with mashed potatoes, steamed broccoli, and cucumber salad.
      Simple cucumber salad recipe: Slice 1/2 of greenhouse cucumber and mix with 2 Tbsp of plain yogurt and 1 pressed clove garlic. Season with small amount of lemon juice and salt and pepper to taste.
    • You can also serve them as an appetizer, with a dipping sauce. Here is an example of a simple herb garlic yogurt dip, that I also like to serve with fish.
  • How to reheat the chicken patties:
    • Chicken cakes reheat on the next day very well, just cook them over low heat with just a little bit of oil until warm.
    • Alternatively, you can steam them, either in a steamer or if you don’t have one, you can steam them using splash guard (like in this recipe for sweet steamed buns). Place a splash guard over a pot filled with boiling water. Cover with a second pot and steam until warm (it will take only a minute or so!).
    • Bake them in an oven preheated to 325°F / 160°C until warm.
  • Curried fritters notes: Curry powder – I used Western-style mild curry powder. Depending on the brand, the intensity of the curry powder may vary, so adjust the amount to your liking. If you’re not sure, you can always add a little less, cook one fritter and taste. Then you can add more curry powder to the batter.
  • Italian patties notes: Instead of fresh basil, you can add 1 ts of dried basil and a small handful of spinach.
  • Cheesy cakes notes: You can experiment with other types of cheese and seasonings. You could add for example cheddar cheese and cajun seasoning.
  • Calories count: whole recipe for cheesy patties: 1078 kcal, whole recipe for Italian patties: 1009 kcal, whole recipe for curried patties: 859. This is only an estimate!
Course Appetizer, dinner, Main Course
Cuisine international
Keyword cheesy chicken fritters, chicken fritters recipe, curried chicken fritters, Italian chicken fritters

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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