Keto Cheesy Chicken Fritters are a delicious and satisfying dish that perfectly aligns with a low-carb, high-fat ketogenic diet. These fritters combine ground chicken with a generous amount of shredded mozzarella and Parmesan cheese, which not only enhances the flavor but also provides a delightful gooey texture. The addition of almond flour helps to bind the mixture together, while the eggs ensure the fritters hold their shape during cooking. Fresh garlic, green onions, and parsley add a burst of freshness and aromatic quality, making each bite a savory delight.
Cooking these fritters is straightforward and quick, making them an excellent option for a weeknight dinner or a meal prep item. The olive oil or avocado oil used for frying adds healthy fats and ensures a crispy, golden-brown crust. These fritters are versatile and can be enjoyed on their own, paired with a keto-friendly dipping sauce, or served alongside a fresh salad. They are not only tasty but also convenient, as they can be made ahead, stored, and reheated, making them a practical choice for those following a keto lifestyle. The combination of protein from the chicken and the richness from the cheeses makes these fritters both nourishing and indulgent, satisfying cravings while keeping you on track with your dietary goals.
KETO CHEESY CHICKEN FRITTERS
KETO CHEESY CHICKEN FRITTERS
These tasty and simple homemade Keto Cheesy Chicken Fritters are created from scratch. They have a crispy exterior and juicy, delicious inside.
INGREDIENTS
1.5 lbs of diced chicken breasts
two huge eggs
1/3 cup of almond flour, superfine
ONE tsb. parsley(finely minced)
2 tbsp of sliced scallions, thin
Salt and half a teaspoon of garlic powder
black pepper, ground, 1/8 tsp.
ONE cup(shredded) white cheddar cheese,
1/2 parmesan cheese(grated)
1-2 tbsp. of cooking oil
INSTRUCTIONS
Take a bowl(small)(If making aioli) and mix all ingredients. Put there for THIRTY to SIXTY minutes to set.
Chicken, eggs, almond flour, cheeses, parsley, scallions, garlic powder, salt, and pepper should all be combined in a big bowl. Make sure the eggs are entirely combined and there are no egg white streaks left by thoroughly stirring and combining.
Large nonstick skillet with 1 tablespoon oil added. Heat the oil and skillet over low to medium heat.
Scoop the chicken mixture into the ice cream scoop and lightly press down to compact the batter.
To the heated skillet, add the chicken. To create a patty shape, slightly flatten. Add more chicken mixture and repeat. To create a patty shape, slightly flatten. Add more chicken mixture and repeat.
Avoid cooking an excessive number at once. I worked in batches of four.
Fry. The fritter shouldn’t be flipped until it is fully cooked (otherwise, it would fall apart) and has a golden brown bottom. The bottom half of the fritter should turn white, similar to cooked chicken, to indicate when it is finished. There should just be remaining pink on the surface. That ought should take 5 to 6 minutes. Flip fritters. Heat few minutes more. Serve with your preferred dipping sauce and more scallions as desired.
If your pan has a lot of brown pieces left over after cooking roughly half of the fritters, I advise scraping them off and adding additional 1 tbsp of oil to recoat the pan before cooking the remaining fritters.
If desired, top the fritters with extra scallions and serve them with the garlic aioli or your other dipping sauce.
NOTES
NUTRITION
serving: 1 fry, 160 kcal, 1 g of carbs, 18 g of protein, 9 g of fat, 4 g of saturated fat, 199 mg of sodium, 1 g of fibre, and 1 g of sugar.