INGREDIENTS

To make these easy cheesy chicken fritters, you will need:

• Ground chicken
• Cabot Seriously Sharp cheddar
• Almond flour
• Egg
• Garlic
• Parsley
• Salt
• Pepper
• Red pepper flakes
• Oil and butter for the pan

• HOW TO MAKE KETO CHICKEN FRITTERS

  1. Use ground chicken: I’ve seen a number of recipes calling for very finely chopped chicken breast. But that’s adds a lot of work and makes the fritters more likely to fall apart in the pan.
  2. Grate the cheddar: I used a full block of Cabot Seriously Sharp for these fritters and they were seriously amazing. They had a crispy cheese crust as they came out of the pan that was absolutely delectable.
  3. Add some almond flour: Ground chicken can be very wet and sticky when making meatballs or fritters like these. Almond flour or another nut or see bind the mixture better.
  4. Mix in the seasonings: A little garlic, parsley, and red pepper flakes complement the cheddar nicely. And salt and pepper too, of course!
  5. Keep them small: Make the fritters no bigger than 3 inches in diameter. This helps hold them together, as well as making them perfect for appetizers and finger food.
  6. Refrigerate the patties: An hour in the fridge helps the fritters hold together better when frying.
  7. Fry them up! You should be able to fit 8 to 10 fritters in together in a 12 inch skillet so work in batches.
     STORAGE INSTRUCTIONS

     Store any leftover fritters in an airtight container in the fridge for up to 5 days. Reheat gently in a warm oven.

     You can also freeze the cooked chicken fritters for several months. Use a heavy duty freezer bag and remove excess air to avoid freezer burn