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.
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.
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!
Notes
Serving size:
- Servings size is three fritters
- Makes about 14-15 fritters
Substitutes:
- 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
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutrition
Calories: 286kcalCarbohydrates: 10gProtein: 33gFat: 12gSaturated Fat: 2gCholesterol: 153mgSodium: 510mgPotassium: 609mgFiber: 1gSugar: 1gVitamin A: 262IUVitamin C: 18mgCalcium: 47mgIron: 2mg