If you’re looking for a satisfying and flavorful dish that combines the savory taste of chicken with the comforting goodness of potatoes, these crispy chicken and potato fritters are perfect! Juicy chicken, fluffy grated potatoes, and a medley of herbs come together to create golden-brown fritters that are crunchy on the outside and tender on the inside. This versatile dish can be served as a main course or as a fun appetizer. They’re easy to make and perfect for when you want to impress family or friends with a homemade treat.
Ingredients:
- 1 1/2 lbs chicken (breast or thighs), finely chopped or minced
- 1 medium potato (5–6 oz), peeled and grated
- 1 small onion (or 1/2 large onion), finely minced
- 5 eggs, beaten
- 3 tablespoons cornstarch
- 3 tablespoons mayonnaise
- 3/4 teaspoon salt (adjust if using salted herbs)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1–2 teaspoons dry herbs and spices (e.g., granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.)
- Oil for frying (avocado oil, light olive oil, or your preferred frying oil)
Instructions:
- Prepare the ingredients: Start by peeling and grating the potato using the medium or fine holes of a box grater. Mince the chicken finely if not using ground chicken. Finely mince the onion.
- Make the fritter batter: In a large bowl, combine the chopped chicken, grated potato, minced onion, beaten eggs, cornstarch, and mayonnaise. Mix in the salt, pepper, garlic powder, onion powder, and your choice of dry herbs and spices. Stir everything together until you have a well-mixed batter.
- Heat the oil: In a large skillet or frying pan, heat a generous amount of oil over medium heat. The oil should be hot enough to sizzle when you drop in a bit of the fritter mixture, but not so hot that the fritters burn before cooking through.
- Fry the fritters: Using a spoon or small scoop, drop portions of the batter into the hot oil, pressing them gently to flatten into fritters. Fry each side for about 3-4 minutes, or until golden brown and crispy. Make sure the chicken is fully cooked in the center.
- Drain and serve: Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces or a fresh salad on the side.
Conclusion:
These crispy chicken and potato fritters are a wonderful mix of textures and flavors. Whether you’re serving them as an appetizer or enjoying them as a main dish, they’re sure to become a family favorite. The blend of savory chicken, tender potatoes, and aromatic spices makes for an irresistible meal. With just a few simple steps, you can whip up a batch of these delicious fritters any day of the week!
Crispy Chicken and Potato Fritters: A Delicious Twist on a Classic
Chicken and potato fritters combine minced chicken,grated potato, and flavorful herbs into crispy, golden-brown patties that areperfect as a main dish or an appetizer. Easy to prepare and packed with flavor,they're ideal for any occasion.
Ingredients
- 1 1/2 lbs chicken breast or thighs, finely chopped or minced
- 1 medium potato 5–6 oz, peeled and grated
- 1 small onion or 1/2 large onion, finely minced
- 5 eggs beaten
- 3 tablespoons cornstarch
- 3 tablespoons mayonnaise
- 3/4 teaspoon salt adjust if using salted herbs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 –2 teaspoons dry herbs and spices e.g., granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.
- Oil for frying avocado oil, light olive oil, or your preferred frying oil
Instructions
- Prepare the ingredients: Start by peeling and grating the potato using the medium or fine holes of a box grater. Mince the chicken finely if not using ground chicken. Finely mince the onion.
- Make the fritter batter: In a large bowl, combine the chopped chicken, grated potato, minced onion, beaten eggs, cornstarch, and mayonnaise. Mix in the salt, pepper, garlic powder, onion powder, and your choice of dry herbs and spices. Stir everything together until you have a well-mixed batter.
- Heat the oil: In a large skillet or frying pan, heat a generous amount of oil over medium heat. The oil should be hot enough to sizzle when you drop in a bit of the fritter mixture, but not so hot that the fritters burn before cooking through.
- Fry the fritters: Using a spoon or small scoop, drop portions of the batter into the hot oil, pressing them gently to flatten into fritters. Fry each side for about 3-4 minutes, or until golden brown and crispy. Make sure the chicken is fully cooked in the center.
- Drain and serve: Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces or a fresh salad on the side.