Crispy Golden Garlic Chicken Fritters

This looks like a delicious batch of golden Crispy Garlic Chicken Fritters (or chicken patties). They are made with finely minced or ground chicken, plenty of garlic, cheese, and fresh herbs, then pan-fried until they have a beautiful crunchy exterior while remaining incredibly juicy on the inside.

Here is the full recipe to make them at home.

Crispy Golden Garlic Chicken Fritters

• Prep time: 15 minutes
• Cook time: 15 minutes
• Yields: About 8–10 fritters

Ingredients

For the Fritters

• 1.25 lbs (550g) ground chicken (or chicken breast finely minced into tiny cubes)
• 3-4 cloves garlic, finely minced or pressed
• 1 cup Mozzarella or Cheddar cheese, shredded
• 1 large egg
• 3 tbsp mayonnaise (or plain Greek yogurt; this keeps the chicken incredibly juicy)
• 3 tbsp all-purpose flour (or cornstarch)
• 2 tbsp fresh dill or green onions, finely chopped (plus extra for garnish)
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2-3 tbsp olive oil or vegetable oil (for pan-frying)

Step-by-Step Instructions

Step 1: Mix the Batter

1. Combine: In a large mixing bowl, combine the ground or finely minced chicken, minced garlic, shredded cheese, egg, mayonnaise, flour, chopped fresh herbs, onion powder, salt, and black pepper.
2. Stir well: Stir the mixture thoroughly with a spoon or spatula until it forms a thick, cohesive, and slightly sticky batter.
3. Chill (Optional): If you have time, place the mixture in the fridge for 10–15 minutes. This helps the flavors meld and makes it easier to scoop.

Step 2: Pan-Fry the Fritters

1. Heat the Pan: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. You want the oil hot enough to sizzle when the chicken hits the pan, but not so hot that it burns the outside before cooking through.
2. Scoop and Shape: Using a large spoon or a cookie scoop, drop mounds of the chicken mixture into the hot skillet. Use the back of your spoon to gently flatten each mound into a round patty shape (about 1/2-inch thick), leaving space between them.
3. Cook: Fry for about 4 to 5 minutes on the first side until the edges turn golden brown. Carefully flip the fritters over and cook for another 4 minutes on the second side, until the chicken is completely cooked through and the cheese inside is melted and bubbly.
4. Drain: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding a splash more oil to the pan if needed.