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chicken fritters
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5 from 1 vote

Chicken Fritters (3 flavors - 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!
Course Appetizer, dinner, Main Course
Cuisine international
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!

Nutrition

Calories: 429kcal