Now that we are on day 9 of our 30-day challenge, I am feeling really good about our progress. All feedback has been positive with reports of increased energy, a decline of indigestion issues and even some weight loss. The variety of allowed foods is so vast, that I can’t say that anyone has complained that they feel deprived in any way. This is good. Actually, this is amazing!
Of course, there will always be a favorite food or two that is not on the list. Like breaded chicken cutlets. One of my all-time favorites. How about if we try these Cheesy Chicken Fritters? They are gluten-free and low-carb. And here’s the best news …they are crispy and delicious. Pair them with your favorite dipping sauce and take care of that craving you may have.
The chicken breast meat is cut into very small pieces …one-third inch cubes. The easiest way to achieve uniform cubes is to cut each breast in half lengthwise. Cut into long strips, then cut at either end into cubes.
All ingredients are mixed with the chicken and placed in the fridge for 2 hours to marinate. Or overnight.
I’ve adapted this recipe from one that I found on a great food blog called Natasha’s Kitchen. She serves these fritters with an optional Garlic Aioli Dip. I’ve included the details on making the dip …even added some dill to mine. But it really is optional. These fritters pair well with so many flavors. You can choose your favorite creamy dressing. Or a creamy horseradish sauce. Or, the all-time standby …marinara sauce.
When ready to be cooked, small mounds of the chicken mixture are placed in a preheated pan, flattened out a bit and fried to a golden crunch. Yum.
Place the fritters on a baking sheet lined with paper towels as soon as they are removed from the pan. Arrange on a platter with sliced lemon and sprigs of fresh dill, if desired. Sprinkle lightly with coarse kosher salt and freshly ground black pepper. Add a bowl of the dipping sauce of your choice. And you have quite the presentation.
low-carb cheesy chicken fritters
Adapted from Natasha's Kitchen
Crispy & delicious.
Low-carb, gluten-free & grain-free.
- 3 large chicken breasts (about 1 1/2 pounds)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup potato starch
- 1 1/3 cups shredded mozzarella cheese (about 4 ounces)
- 2 tablespoons chopped fresh dill (plus extra sprigs for garnish, if desired)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup coconut oil, for frying (refined, if you want to avoid coconut flavor)
- 1 lemon, sliced for serving (optional)
Garlicky Dill Aioli Dip (optional)
- 1/3 cup mayonnaise
- 1 garlic clove, pressed (or shredded on microplane)
- 1 teaspoon chopped fresh dill
- 1/2 tablespoon lemon juice
- salt & freshly ground pepper, if needed
Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 2 tablespoons chopped dill, ½ teaspoon salt and ⅛ teaspoon black pepper. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 1/4 cup oil. When the oil is hot, add the chicken mixture a heaping tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered for 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.
To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.