Keto Cheesy Chicken Fritters (Printable Version)

Golden, cheesy chicken fritters low in carbs and packed with protein. Quick 30-minute meal.

# Ingredient List:

→ Chicken & Cheese

01 - 1.1 lbs 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

# Step-by-Step Instructions:

01 - In a large mixing bowl, combine chopped chicken, mozzarella, Parmesan, eggs, almond flour, mayonnaise, green onions, parsley, garlic, salt, pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed.
02 - Heat olive oil in a large non-stick skillet over medium heat until shimmering.
03 - Scoop approximately 3 heaping tablespoons of mixture per fritter. Gently shape into small patties using wet hands to prevent sticking.
04 - Place patties in hot skillet, leaving space between each. Flatten lightly with spatula. Cook for 4-5 minutes until golden brown.
05 - Flip patties carefully and cook an additional 4-5 minutes until golden brown and center reaches 165°F. Cook in batches if necessary to avoid overcrowding.
06 - Transfer cooked fritters to plate lined with paper towels to drain excess oil. Serve immediately with keto-friendly sauce or fresh salad.

# Tips from hearthlykitchen:

01 -
  • They crisp up beautifully like restaurant fritters but keep you in ketosis
  • The double cheese creates this incredible golden crust that makes them feel indulgent
  • You can meal prep them in bulk and they reheat without getting soggy
02 -
  • Do not crowd the pan or the fritters will steam instead of crisp up, cook in two batches if needed
  • Letting the mixture rest for 10 minutes before cooking helps the almond flour absorb moisture and prevents crumbling
  • These freeze beautifully and reheat at 350°F for 10 minutes straight from frozen
03 -
  • Use a food processor to pulse the chicken if you want it extra fine, but do not overprocess into a paste
  • Let the formed patties sit on the counter for 15 minutes before cooking, this firms them up significantly
  • A cast iron skillet creates the most beautiful crust but nonstick works perfectly fine too

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