Ingredients
-
- 1 1/2 pound chicken breast boneless and skinless
- 2 medium eggs
- 1/3 cup all-purpose flour
- 1 cup mozzarella cheese shredded
- 1/3 cup sour cream
- 1/2 cup Parmesan cheese shredded
- 2 green onions finely chopped
- 2 tablespoon dill finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 tablespoon olive oil for sauteing
US Customary – Metric
Instructions
-
-
Prep the chicken: Use a sharp knife to dice up the chicken into 1/4 inch pieces, or as small as you can. Set aside.
-
Form the fritters: In a medium bowl combine the eggs, flour, mozzarella cheese, sour cream, Parmesan cheese, green onions, dill, garlic powder, salt and pepper. Stir until well combined. Add the chicken and toss really well.
-
-
Cook the fritters: Heat 1 tbsp of the olive oil in a large skillet over medium-low heat. Using an ice cream scoop or large spoon, scoop chicken mixture and transfer it to the skillet. Slightly flatten it so that it resembles a fritter. Don’t overcrowd the pan.
-
Finish the fritters: Cook on the first side for 3 to 4 minutes, flip and cook on the other side for another 3 minutes or until golden brown and fully cooked through. Transfer to a paper towel lined plate and repeat with remaining oil and fritters.
-
Serve: Serve with ranch dip, or a sour cream dill dip.
tips & notes:
- For a keto version, use almond flour or coconut flour.
- Nutritional information could vary depending on how big you make your fritters.
- Store your fritters in an airtight container or large ziploc bag. They will last in the fridge for 4-5 days or in the freezer for 2 months.
- To reheat, bake them at 375 F until they are warmed through. This will take about 10-20 minutes from the fridge, and about 30 minutes from the freezer.
nutrition facts
Serving: 1fritter Calories: 84kcal (4%) Carbohydrates: 2g (1%) Protein: 9g (18%) Fat: 5g (8%) Saturated Fat: 2g (13%) Cholesterol: 40mg (13%) Sodium: 201mg (9%) Potassium: 125mg (4%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 111IU (2%) Vitamin C: 1mg (1%) Calcium: 56mg (6%) Iron: 1mg (6%)
