These easy chicken fritters make the best keto appetizers. They have a delicious cheddar crust and are perfect for dipping in your favorite sauce or dressing. This post is sponsored by Cabot Creamery.
Game Day approacheth! Are you ready to munch your way through the Super Bowl with some delicious keto snacks?
The truth is that I don’t care much for the actual game. I hardly pay it any mind… I’m just here for the snacks.
And if you happen to be serving some of these keto chicken fritters, chances are good that I will hover near them. I won’t be able to help myself, they are so cheesy and full of flavor.
I could easily make a whole meal out of them. In fact, I already have!
Game Day and Cheese Snacks
You really can’t watch a big sports game without plenty of cheese. They go together like peanut butter and jelly.
I’ve got quite a collection of cheesy keto snacks, and you know what? Almost every one of them is made with Cabot cheddar. Hmmmm, I think I sense a trend here.
A few on my list to make this year include keto stuffed mushrooms and possibly my keto sausage dip. But I do know that these cheesy chicken fritters will have a prime spot on that appetizer table!
You simply can’t beat Cabot Seriously Sharp for flavor. And that’s why it wins so many awards. You also can’t beat it being such an awesome brand. Cabot is entirely owned by the collective of over 700 farm families, and they are a certified B corp that takes sustainability seriously.
Ingredients
To make these easy cheesy chicken fritters, you will need:
- Ground chicken
- Cabot Seriously Sharp cheddar
- Almond flour
- Egg
- Garlic
- Parsley
- Salt
- Pepper
- Red pepper flakes
- Oil and butter for the pan
How to make keto chicken fritters
- Use ground chicken: I’ve seen a number of recipes calling for very finely chopped chicken breast. But that
’sadds a lot of work and makes the fritters more likely to fall apart in the pan. - Grate the cheddar: I used a full block of Cabot Seriously Sharp for these fritters and they were seriously amazing. They had a crispy cheese crust as they came out of the pan that was absolutely delectable.
- Add some almond flour: Ground chicken can be very wet and sticky when making meatballs or fritters like these. Almond flour or another nut or seed meal will help bind the mixture better.
- Mix in the seasonings: A little garlic, parsley, and red pepper flakes complement the cheddar nicely. And salt and pepper too, of course!
- Keep them small: Make the fritters no bigger than 3 inches in diameter. This helps hold them together, as well as making them perfect for appetizers and finger food.
- Refrigerate the patties: An hour in the fridge helps the fritters hold together better when frying.
- Fry them up! You should be able to fit 8 to 10 fritters in together in a 12 inch skillet so work in batches.
Frequently Asked Questions
I don’t recommend coconut flour for these chicken fritters, as it will make them dry and tough. Instead, try using another nut or seed meal, or even ground pork rinds.
Yes, you can cook these keto chicken fritters in an air fryer. Grease the basket well and then brush a little melted butter over the fritters to help them brown. I suggest cooking them at 400ºF for 10 to 12 minutes, flipping them halfway through cooking.
Yes, ground turkey should work well in this chicken fritters recipe.
They reheat very well! In fact, you can make them a few days in advance and reheat them prior to serving. I recommend a low temperature oven to warm them through.
Storage instructions
Store any leftover fritters in an airtight container in the fridge for up to 5 days. Reheat gently in a warm oven.
You can also freeze the cooked chicken fritters for several months. Use a heavy duty freezer bag and remove excess air to avoid freezer burn.
Cheesy Keto Chicken Fritters
Ingredients
- 2 lb (907.18 g) ground chicken
- 8 ounces (226.8 g) Cabot Seriously Sharp, grated
- ½ cup (56 g) almond flour
- 1 large egg
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
- ½ tsp (0.5 tsp) red pepper flakes
- 3 tbsp olive oil
- 1 ½ tbsp (1.5 tbsp) butter
Instructions
- Line a large baking sheet with parchment or waxed paper.
- In a large mixing bowl, combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Use your hands to mix everything well.
- Using 2 tablespoons at a time, form the mixture into small patties about 2 ½ to 3 inches across. You should get 24 to 26 patties. Place on the prepared baking sheet and refrigerate one hour.
- Set a large skillet over medium heat and add 1 tablespoon of the oil and ½ tablespoon of the butter. Once hot, add 8 to 10 of the chicken patties. Cook about 3 minutes per side, until cooked through (the internal temperature should reach at least 165ºF on an instant read thermometer).
- Place the finished patties on a paper towel lined plate to dry and repeat 2 more times, until all of the patties are cooked. Note: you may want to scrape out some of the baked-on cheese between batches, to avoid burning it.
- Serve warm, with some ranch or bleu cheese dressing for dipping.
Video
Nutrition
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These look amazing! Do you think they can be made in a Dash waffle maker? Or are they too delicate?
Hi Carolyn,
Would you recommend any changes for ground pork?
Thanks in Advance!
Much much fattier so I am not sure how well it will work.
I cant eat cheese – is there something I can sub in – other than fake cheese? I can eat small amounts of cream cheese occasionally.
I really don’t know. I don’t think you will get a nice crusty exterior without cheese.
I can’t do dairy, so I made these with vegan shredded cheddar “cheese.” They turned out great with a nice crispy crust. Look for a vegan cheese that says it melts like cheese. I don’t remember the brand I used, but it didn’t contain soy. I bought it at Meijer.
Great to hear!
Sooo good. Used the Cabot cheese and chicken I had ground myself. Will definitely make again
These are so good! First made them when my husband was doing keto and the whole family (1 and 3 year olds, too) all loved them. I make them now regularly despite no one doing keto. 🙂 Thanks for a great recipe!
Great to hear!
OMG!! These are soooo good!! I know what you mean about cabot seriously sharp cheddar. Would be lost with out it. I was looking at a few other recipes for chicken patties ( fritters) online and some used canned chicken, to me it would have totally changed the expected taste. This recipe is a keeper. Will make often for sure Thanks for sharing this with us.
So glad you enjoyed them!
These are on regular rotation at my house! They’re so good and the recipe is forgiving. They’re great with ground turkey or chicken, and great with or without the almond flour. I use a disher to scoop the mixture into a hot pan, then I flatten them right in the pan so I don’t have to bother with chilling and forming patties. They’re good with Buffalo wing sauce for dipping.
Hi Carolyn. I realize this is a sponsored recipe, but is there an alternative cheese for Canadians to use, as Cabot is not available here?
There is plenty of sharp white cheddar in Canada! 🙂
These are awesome! My husband and I have 3 each for dinner and they lasted us 4 days. We love them and will be making them often.
I live the KETO lifestyle. My husband and I are constantly on the road at supper time headed toward one of the grandkids sport games!! I think these will be great for eating on the 45 minute drive to games. I may try the KETO version of Chic-fil-A sauce with mine. Thank you for posting great recipes.
My husband is anti-low carb, so I didn’t tell him these were keto, and guess what he never knew. I used this recipe as a base and subbed canned salmon for the chicken. In place of almond flour, I used ground pork rinds. I needed three eggs to hold it together. Great basic meat patty recipe!
Always excellent! Instead of frying this time around, I skipped the hour in the fridge and baked at 400 for 30 minutes. A quick 2-minute broil gave them some color and a little crunch.
Thank you for sharing
Can you use regular flour is the same amount. I’m not Keto, but these sound great.
I would use Panko bread crumbs rather than flour. It’s more similar to the texture of almond flour.
mine would not hold together at all. I’m tempted to add some coconut flour to it next time, do you think that would help?
Love this recipe, it is SO good! we use the Cabot New York extra sharp cheddar block. AMAZING. Serve it with steamed garlic broccoli and au jus or ranch & Bleu cheese for a great dinner. Really love it, THANK YOU!
Can these be baked instead?
Thank you for the recipe! Jenn
Probably!
I’ve made these a few times and love them. I have used this basic recipe using canned salmon or tuna and recently used the canned chicken from Costco. Just added an extra egg. Delicious???? Thx for all the fantastic recipes. ????
Hi. I was just about to ask if using canned chicken would work. Thanks for the tip. I’ll try this.
Hi. I was just about to ask if canned chicken could be used instead. Thanks for the tip. I’ll try this.
I plan on making these for dinner tonight and I’mpretty excited about it. However, I’m not a fan of the texture of almond flour — do you think pork rind panko could be substituted?
Please read the blog post, I already addressed this! 🙂
I have loved everyone of your recipes – – – this one was just sorry flat awful. I followed the directions to a “T”. My husband and I were not sure if it was a texture or that there was no taste. We literally pulled every sauce we had in the frig out, and I made one of of my quick Asian sauces. He settled on bbq sauce. I threw mine out! I had sent this two of my friends and quickly sent a retraction email saying do not try this. Sorry.
Whoa, Kathy. Um… something went very wrong for you because as you can see from the rave reviews, people love these. I love these and have made them many times. No taste? What cheese did you use? What chicken did you use? Again, something went very wrong for you and I think you should, in fact, ask your friends to try them. Maybe they will have better luck.