Keto Cheesy Chicken Fritters
Makes: ~12 fritters (4 servings) • Time: 25–30 min
Ingredients
Fritters
1 lb (450g) chicken breast, very finely chopped (or ground)
1 cup shredded low-moisture mozzarella
¼ cup finely grated parmesan
2 large eggs
2–3 tbsp almond flour (or 1–2 tbsp coconut flour)
2 tbsp mayo or sour cream
2 tbsp chopped dill (or parsley)
2 tbsp finely chopped green onion (optional)
1–2 cloves garlic, minced
½ tsp each salt & pepper
½ tsp paprika or chili flakes (optional)
Avocado oil or ghee, for shallow-frying
Lemon-Dill Dip
½ cup mayo
1 tbsp lemon juice + ½ tsp zest
1 tbsp chopped dill
Pinch salt & pepper
Directions
Mix. Combine all fritter ingredients in a bowl. If the mixture seems loose, add another spoon of almond flour. Chill 5–10 min to hydrate.
Fry. Heat a thin layer of oil in a nonstick skillet over medium/medium-high. Scoop heaping tablespoons, flatten gently, and cook 3–4 min per side until deep golden and the chicken hits 165°F/74°C.
Dip. Stir dip ingredients until smooth.
Serve. Pile fritters on a plate, garnish with dill, and dunk in the lemon-dill dip.
Air-Fryer / Oven
Air fryer: 400°F/200°C, lightly oil both sides, 9–12 min, flip halfway.
Oven: 425°F/220°C on a greased parchment sheet, 14–18 min, broil 1–2 min to brown.
Macros (estimate, per fritter, 12 total)
~110 kcal • 8g fat • 1g net carbs • 9g protein
(Varies with cheeses/flour choice.)
Variations
Buffalo: toss cooked fritters in buffalo sauce; serve with blue-cheese dip.
Salmon cakes: swap chicken for canned salmon, add 1 tsp Dijon.
Veg boost: fold in ⅓ cup well-squeezed grated zucchini.