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These Broccoli Chicken Fritters are so tender, juicy, and flavorful. An easy-to-make a chicken recipe that can be ready in just 30 minutes. They can easily be made keto-friendly and perfect as an appetizer for a crowd or a light lunch or dinner.
You may also love my crispy tuna patties or my easy salmon patties.
This easy chicken fritters recipe will certainly be one of your favorites that you will add to your weekly menu! They are so juicy, easy to put together, and perfect for salad toppers. My kids love them so much.
Serve up as an appetizer for your guests, or make them as a light lunch for the kids. Made with broccoli for added fiber which can easily be substituted with cauliflower. Also, for a keto-friendly version, use almond flour instead of breadcrumbs*.
Ingredients needed
- Chicken breasts or ground chicken
- Panko breadcrumbs
- Finely chopped broccoli
- Eggs
- Chopped dill
- Seasonings: Onion powder, Garlic powder, salt, and pepper.
- Oil for frying: avocado oil works great
How to make chicken fritters
- For the chicken: First, cut the chicken into chunks and place them in a food processor. Pulse for about 1 minute for finely chopped pieces or less for coarsely ground meat (be careful not to over-process the meat into a paste). The meat should hold together when pinched. Alternatively, you can use ground chicken.
- Prepare and cook broccoli: Next, hold the broccoli with the stem facing up and using a sharp knife, carefully separate the florets, making downward cuts from the stem. Bring a pot of water to boil over medium-high heat. Once the water starts to bubble, place the broccoli florets on a steam basket and add it on top of the boiling water. Cover with a lid and let the broccoli steam for 2-3 minutes. Once the broccoli is done, remove from heat and allow it to cool. Chop it into small pieces.
- Combine ingredients: Then, place the ground chicken, broccoli, bread crumbs, eggs, dill, and seasonings in a bowl.
- Make the fritters: Next, using your clean hands, mix until all the ingredients are evenly combined. Rub your hands with a bit of oil and pinch off a piece of meat mixture; shape it into a mini patty, about 1/2 inch thick.
- Cook: Heat oil in a non-stick skillet over medium heat. Then cook the patties on each side until nicely golden brown, about 3-4 minutes per side. Finally, serve the fritters with your favorite dip and enjoy it!
Recipe tips
- The serving size is 3 fritters. Makes about 14-15 fritters
- Chicken: Use ground chicken or ground turkey
- Breadcrumbs: For a keto-friendly option you can sub this with 1/2 cup of almond flour ad 1/2 cup of parmesan cheese.
- Broccoli: Try cauliflower instead of broccoli
- Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. Also, you can freeze for up to 3 months.
Frequently asked questions
Chicken fritters are made of ground chicken, eggs to serve as binders, flour (almond flour, cornmeal, or bread crumbs), cheese, seasonings like onion and garlic powder, and salt & pepper.
Yes, you can bake chicken fritters in the oven instead of pan-fried. Preheat oven to 375 F, and add the fritters on a lined baking sheet pan. Bake for 15-20 minutes, flipping the fritters halfway through.
Place leftover chicken fritters in an airtight container and store in the fridge for 3-5 days. You can freeze for up to 3 months, cooked or uncooked. Also, if you are freezing these uncooked, place parchment paper between each pattie to prevent them from cooking, and place them in a ziplock back. Then tightly wrap with foil and freeze.
Yes. If you prefer using ground turkey, you can.
More Chicken Recipes
- Buffalo Chicken Meatballs
- Easy Chicken Asparagus Stir Fry
- Mediterranean Chicken
- Greek Chicken Salad
- Chicken Pesto Pasta Salad
- Low-Carb Chicken Caesar Salad
- Easy Chicken Marsala
- Buffalo Chicken Tacos
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Broccoli Chicken Fritters
Ingredients
- 1 1/2 pound Chicken breasts , or ground chicken
- 1 cup Panko breadcrumbs
- 1 cup finely chopped broccoli
- 2 Eggs
- 2 tablespoons Chopped dill
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 teaspoons Oil , for frying
Instructions
- Cut the 1 1/2 pound Chicken breasts into chunks and place them in a food processor.
- Pulse for about 1 minute for finely chopped pieces or less for coarsely ground meat (be careful not to over-process the meat into a paste). The meat should hold together when pinched. Alternatively, you can use ground chicken.
- Next, hold the broccoli with the stem facing up and, using a sharp knife, carefully separate the florets, making downward cuts from the stem.
- Bring a pot of water to boil over medium-high heat. Once the water starts to bubble, place the 1 cup finely chopped broccoli florets in a steam basket and add it on top of the boiling water.
- Cover with a lid and let the broccoli steam for 2-3 minutes. Once the broccoli is done, remove it from the heat and allow it to cool. Chop it into small pieces.
- Place the ground chicken, broccoli,1 cup Panko breadcrumbs, 2 Eggs, 2 tablespoons Chopped dill, 1/2 teaspoon Onion powder, 1/2 teaspoon Garlic powder, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper in a bowl.
- Using your clean hands, mix until all the ingredients are evenly combined. Rub your hands with a bit of oil and pinch off a piece of meat mixture; shape it into a mini patty, about 1/2 inch thick.
- Heat 2 teaspoons Oil in a non-stick skillet over medium heat.
- Cook the patties on each side until nicely golden brown, about 3-4 minutes per side.
- Serve the fritters with your favorite dip, and enjoy!
Video
Notes
- Servings size is three fritters
- Makes about 14-15 fritters
- Chicken: Use ground chicken or ground turkey
- Breadcrumbs: For a keto-friendly option, you can substitute this with 1/2 cup of almond flour and 1/2 cup of parmesan cheese.
- Broccoli: Try cauliflower instead of broccoli
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of oil did you use?
I mostly use avocado oil
I used minced chicken tenderloin instead of breasts and I only had a little over a pound so I threw in some Monterey Jack to replace some of the chicken. I also didn’t have garlic powder, so I minced two cloves of fresh garlic. I almost went with dried dill that we had on hand, but decided to run to the store and pick up fresh and I can tell it makes a difference. I’m sure they would still taste good with dried dill, but the fresh was really tasty in it. These turned out sooooo yummy and juicy, but still perfectly crispy on the outside! I will definitely make these again.
So glad you liked them
Smells delicious just made these but placed them in the oven. Well made added 2 tbsp of Parmesan can’t wait for my family to dig in
Hi,
Thanks for the recipe, can’t wait to try it!
If I choose ground chicken, should it be cooked separately before creating the mix or uncooked?
Thank you!
Seem really tasty thank you i will try this recipe.
Could you use precooked chicken?
Yes. Like Rotisserie chicken?
My family loves these! They have become a weekly staple. Thank you!
One of our FAVORITE recipes! I usually make these a little bigger and put them on a bun with cheese and call it dinner. SO yummy and healthy! We make these quite often, everyone loves them.
That sounds amazing. Thanks for the feedback
I tweeked these by adding onion and fresh mushrooms.They were a big hit with my family .They couldn’t get over how moist they were and the flavor was wonderful .
Thanks for the feedback. Glad you liked it
What dipping sauce did use?
Its a store-bought low sugar sweet chili sauce. But I have a chili you can make at home in this post: https://healthyfitnessmeals.com/baked-coconut-shrimp/