low-carb cheesy chicken fritters

Cheesy Chicken Fritters. And low-carb? How is that possible? It’s true and these guys are gluten-free. In spite of all of that, they are absolutely crispy and delicious. Some of my followers are actually reporting that they are downright addictive.  

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? Pair them with your favorite dipping sauce and take care of that craving you may have.

low-carb cheesy chicken fritters

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.

low-carb cheesy chicken fritterslow-carb cheesy chicken fritterslow-carb cheesy chicken fritters

All ingredients are mixed with the chicken and placed in the fridge for 2 hours to marinate. Or overnight.

low-carb cheesy chicken fritterslow-carb cheesy chicken fritters

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 always popular marinara sauce.

low-carb cheesy chicken fritterslow-carb cheesy chicken fritters

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.

low-carb cheesy chicken fritterslow-carb cheesy chicken fritterslow-carb cheesy chicken fritters

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 fritterslow-carb cheesy chicken fritters

low-carb cheesy chicken fritters

Adapted from Natasha's Kitchen

Crispy & delicious.   

Low-carb, gluten-free & grain-free.

Servings 18 to 20 fritters
Author Rosemary Stelmach

Ingredients

Chicken Fritters

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

low-carb cheesy chicken fritters

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    • Sharon, potato starch is the starch that is extracted from potatoes. It is commonly used as a gluten-free substitute for all-purpose flour when making sauces and for baking. I had difficulty finding it in my local stores, so I ended up purchasing it online from Amazon. The brand that I used is Bob’s Red Mill. Hope that helps. Thanks.

  • The Garlicky Dill Aioli Dip has no dill in the recipe? Odd that an item named in the recipe isn’t listed. Do we just add to taste?

    • Hi Christina. As far as servings go, it really depends on the person and their appetite. Each fritter is a substantial snack but if you’re super hungry, you may want several. They do tend to be addictive! I can give you an approximate nutritional breakdown per fritter. If you are using potato starch – 133 calories, 3g carbs, 9g fat, 10g protein & 0g sugar. If you want to further lower the carb count, replace the potato starch with almond flour – 136 calories, 1g carbs, 10g fat, 11g protein & 0g sugar. I hope this is helpful. Thanks for stopping by!

  • Did everything just as recipe called for except I used almond flower instead of potatoes starch and mine completely fell apart . None of them would stick together so we had pile of fried crispy chicken.

    • So sorry to hear that your fritters didn’t hold their shape. I have heard from some readers who have had great success if they use ground chicken breast when replacing the potato starch with almond flour. Perhaps you may want to try making them one more time using potato starch? I’ve made them numerous times with no problem when using potato starch …that along with the eggs should be a sufficient binder. Hoping you’ll have better results next time!