Cheesy Chicken Fritters
Crispy golden chicken fritters packed with melted cheese, fresh herbs, and savory spices. Pan-fried until perfect with a satisfying cheese stretch in every bite. Quick, family-friendly, and ideal for weeknights.
Equipment
- 1 | Sharp knife | for mincing chicken
- 1 | cutting board |
- 1 Large mixing bowl
- 1 | Non-stick skillet |
- 1 | Spatula | for flipping
- 1 | Spoon | for scooping mixture
Ingredients
- 500 | g | boneless chicken | finely minced
- 1 | | large egg |
- 4 | tbsp | all-purpose flour |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | tsp | red chili powder or paprika |
- 1/2 | tsp | ground cumin |
- 1 | tbsp | soy sauce |
- 1/4 | cup | fresh cilantro | chopped
- 1 | cup | shredded mozzarella cheese |
- 1 | | oil for frying | as needed
Instructions
- Finely mince the boneless chicken and place it in a large bowl.
- Add the egg, flour, salt, black pepper, chili powder, cumin, and soy sauce.
- Stir in the chopped cilantro and shredded mozzarella until evenly combined.
- Heat oil in a non-stick skillet over medium heat.
- Scoop spoonfuls of mixture into the pan and flatten into patties.
- Fry 3–4 minutes per side until deep golden and cooked through.
- Drain on paper towels and serve hot with dipping sauce.
- Tip: Do not overcrowd the pan so the fritters crisp properly.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or air fryer to restore crispiness.
Mixture can be prepared a day ahead and kept refrigerated.
Swap mozzarella for cheddar for a sharper flavor.
Reheat in a skillet or air fryer to restore crispiness.
Mixture can be prepared a day ahead and kept refrigerated.
Swap mozzarella for cheddar for a sharper flavor.