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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.
Always looking for easy chicken recipes on the web? 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. 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 you will need
Chicken breasts or ground chicken
Panko breadcrumbs
Broccoli
Eggs
Fresh dill
Onion powder
Garlic powder
Salt and pepper
Oil for frying
How to make the fritters
- For the chicken: First, cut the chicken into chunks and place them in a food processor. Pulse for about 1minute 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 to 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!
FAQ’s and 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.
What is a chicken fritter made of
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.
Can you bake chicken fritters
Yes, you can bake chicken fritters in the oven instead of pan-fried. Preheat oven to 375 F, add the fritters on a lined baking sheet pan. Bake for 15-20 minutes, flipping the fritters halfway through.
How to store these fritters
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 in a ziplock back. Then tightly wrap with foil and freeze.
More easy chicken recipes
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Broccoli Chicken Fritters
Juicy and tender chicken fritters that are so flavorful and the perfect for lunch or light dinner.
Ingredients
- 1 1/2 lb. Chicken breasts , or ground chicken
- 1 cup Panko breadcrumbs
- 1 cup finely chopped broccoli
- 2 Eggs
- 2 tbsp Chopped dill
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Oil , for frying
Instructions
- Cut the chicken into chunks and place them in a food processor.
- Pulse for about 1minute 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 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.
- Place the ground chicken, broccoli, bread crumbs, eggs, dill, and seasonings to 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 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
Serving size:
- Servings 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
Nutrition
Calories: 286kcalCarbohydrates: 10gProtein: 33gFat: 12gSaturated Fat: 2gCholesterol: 153mgSodium: 510mgPotassium: 609mgFiber: 1gSugar: 1gVitamin A: 262IUVitamin C: 18mgCalcium: 47mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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/