Tender chicken fritters! These chicken fritters are tender and flavorful with the addition of veggies and spices to the meat, served them with marinara sauce, a no fuss weekday meal, delicious warm or cold!
Make the most of your shopping with these flavorful and tender chicken fritters!
What I like with fritters or meatballs is that they are very advantageous, you can double the size of your fritters by adding your favorite goodies and you can make them each time different.
For this recipe, I went the easy way with basic ingredients and served my fritters with a store bought marinara sauce and some polenta. We ate the leftovers cold and they were still as delicious and tender.
I like to add a slice or two of bread soaked in milk to my meatballs or fritters, it gives them moisture and softness, specially to chicken meatballs as they can easily be somewhat dry.
I have ground my chicken breasts in my food processor: cut the chicken breasts in chunks, add them to the bowl of your food processor, pulse until the grounded meat forms a ball.
I used a large ice cream scoop to form my patties, added the meatballs into my frying pan and then flattened them with a large spatula. My patties were about 4x4 inches (10x10 cm)
These chicken fritters can easily be made in advance, bring them over for backyard parties or picnics.
If you like this kind of easy peasy meals, you might be interested by my Cauliflower and Chicken Salad or my Green Cabbage and Beef Meatballs, click on my "Weekday Dinners" or "Main Dishes" categories for more propositions.
4 (1 pound) (500 g.) chicken breasts, ground
3 slices of bread
About 4 tbsp. milk
Salt and pepper to taste
1 tsp mild paprika
2 shallots or 1 yellow onion, chopped
1 tbsp. fresh herbs or 1 tsp dry herbs, basil, parsley or oregano
2 tbsp. vegetable oil
Remove the crust of the bread and shred the crumb into a medium sized bowl, add the milk and toss and crush with a fork until decomposed, add the egg and all the ingredients except the meat, mix with a fork
Add the meat and vegetable oil, mix with a fork until all the ingredients are well distributed, cover with plastic wrap and chill from 15 minutes to overnight
Into a large frying pan, heat some vegetable oil on medium/high heat, form the patties and sear 3 minutes per side, then again 2 minutes per side
Meanwhile heat the marinara in a small pan
I served these tender chicken fritters on marinara sauce and a side of creamy polenta, serve them with your favorite side
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