These chicken fritters are quick, filling, and super easy. They’re basically cheesy chicken patties you pan-fry until golden, then serve with any dip you like.
Time + Servings
- Prep: 10 minutes
- Cook: 10–12 minutes
- Serves: 4 (makes about 10–12 small fritters)
Ingredients
- 2 cups cooked chicken, finely chopped or shredded
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup chopped fresh parsley (optional)
- Olive oil for frying
Optional dips: ranch, garlic mayo, spicy mayo, ketchup, honey mustard, or yogurt dip.
Step-by-step instructions
Step 1: Prep the chicken
If your chicken is shredded, give it a quick chop so the pieces are small.
Small pieces help the fritters hold together and cook evenly.
Step 2: Mix everything
In a large bowl, add:
- chicken
- mozzarella + Parmesan
- eggs
- flour
- mayonnaise
- garlic
- green onions
- salt, pepper, paprika
- parsley (if using)
Mix until everything is evenly combined and the mixture looks thick and sticky.
Quick check: Scoop a spoonful and press it. If it holds together, you’re good.
If it feels too wet, add 1–2 tbsp flour.
If it feels too dry, add 1 tbsp mayo.
Step 3: Shape the fritters
Use a spoon or your hands to form small patties:
- about 2 tbsp mixture each
- press lightly so they’re compact
- keep them around 1/2 inch thick so they cook through easily
Tip: If the mixture is sticky, lightly oil your hands.
Step 4: Heat the oil properly
Place a large skillet on medium heat. Add enough olive oil to coat the bottom well.
How to test: Drop a tiny bit of mixture in the pan.
If it sizzles right away, the oil is ready.
Step 5: Fry until golden
Add fritters to the pan (don’t overcrowd). Cook:
- 3–4 minutes on the first side (don’t move them early)
- flip and cook 3–4 minutes on the second side
They should be deep golden brown and firm.
If they brown too fast, reduce heat slightly. If they’re not browning, increase heat a little.
Step 6: Drain and serve
Remove fritters and place on a paper towel-lined plate to drain extra oil.
Serve warm with your favorite dipping sauce.
Tips for best results
- Don’t overcrowd the pan: it drops the heat and makes them oily.
- Use medium heat: high heat burns outside before inside cooks.
- Make them smaller: small patties cook better and stay juicy.
- Rest 2 minutes before serving: cheese settles, texture improves.
Storage & reheating
- Fridge: 3–4 days (airtight container)
- Reheat (best): air fryer 190°C / 375°F for 3–5 minutes
- Oven: 200°C / 390°F for 8–10 minutes
(Microwave works, but they’ll be softer.)
