Herb Cheese Chicken Fritters

These Herb and Cheese Chicken Fritters are an easy and delicious way to enjoy a fresh and flavorful low carb meal. Crisp on the outside and tender inside, they bring together fresh herbs, juicy chicken, and melty mozzarella for patties that work great on their own, with dips, or as part of a sandwich or salad. Making a batch means you have plenty of versatile protein options to enjoy throughout the week.

When I first made these fritters, my picky kids devoured them and kept asking for more. Calling them “pesto chicken burgers” helped win over my daughter who is usually suspicious of chicken but loves bold flavors.

Ingredients

• Raw boneless skinless chicken breasts: for lean protein and moist fritters choose firm pale pink breasts without excess liquid
• Large eggs: bind the mixture and add moisture
• Light mayonnaise: adds a subtle creaminess without heaviness
• Fresh parsley chives and basil: give a bright herbal flavor fresh versus dried really makes a difference here so pick vibrant and fragrant bunches
• Salt: to enhance all the flavors
• Garlic powder: for savory depth
• Black pepper: adds a mild kick
• Dried dill weed: brings an unexpected fresh twist to the herb blend
• Allpurpose flour: lightly coats and helps hold the fritters together opt for unbleached if you can
• Shredded 2 percent milk mozzarella cheese: melts throughout and adds gooey richness
• Olive oil for cooking: lends a light fruity flavor and helps get a golden crust

Instructions

Sauté the Aromatics:

Place the chicken breasts into your food processor bowl. Pulse several times just until the chicken is finely diced into small pieces. If you do not have a processor finely dice by hand ensuring uniform texture to help the fritters hold together better.

Mix the Base:

Transfer your finely chopped chicken into a large mixing bowl. Add the eggs light mayonnaise chopped parsley chives basil salt garlic powder black pepper dried dill flour and shredded mozzarella cheese. Stir everything together thoroughly so the herbs and cheese are well integrated throughout the chicken mixture.

Shape the Fritters:

Use a quarter cup measuring cup to scoop out 15 equal portions of the mixture. This keeps the fritters consistent in size so they cook evenly.

Cook the First Half:

Heat one tablespoon of olive oil in a large nonstick skillet or griddle over medium heat until shimmering but not smoking. Add half the fritters spaced apart so they do not touch the pan surface too closely. Gently press each one flat with the back of your spoon or spatula so they form uniform patties. Cook for 3 to 4 minutes until the bottoms turn a nice golden brown. Carefully flip and cook for another 3 to 4 minutes until cooked through and moist inside. Remove cooked fritters to a warm plate.

Cook the Rest:

Add the remaining tablespoon of olive oil to the pan heat just like before and cook the second batch of fritters the same way. The second batch usually cooks a little faster since the pan is fully heated. Transfer these to the serving plate when done. Serve warm with your favorite dip or in a sandwich.

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I love the fresh herbs in this recipe especially the combination of basil and chives which brighten each bite and keep it from feeling heavy. When my family tries these the fresh herb aroma draws them in and it becomes an instant favorite around dinner time.

Storage Tips

Store leftover fritters in an airtight container in the refrigerator for up to four days. Reheat them in a skillet or air fryer to regain their golden crust without drying out. To freeze cool completely first and wrap each fritter individually in plastic wrap then place in a sealed freezer bag for up to three months. Thaw overnight in the fridge before reheating for best results.

Ingredient Substitutions

If you do not have chives you can use finely sliced green onions or scallions for a similar mild onion flavor. Mozzarella cheese can be replaced with mild white cheddar or Monterey Jack for a slightly stronger taste. Light mayonnaise can be swapped for Greek yogurt or an equal amount of sour cream to keep moisture with less fat. You can omit dill weed if unavailable but the fresh herb flavor combo of parsley and basil will still shine.

Serving Suggestions

Enjoy these fritters plain with a garlic aioli or herb dip. Slide a couple on an English muffin with lettuce and a smear of pesto for a fresh sandwich twist. Chop up cooked fritters and toss on top of a mixed green salad with a lemon vinaigrette for a light protein boost.

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Serve these warm to enjoy the crisp exterior and melty cheese. They pair beautifully with a simple dip or on a sandwich for a quick satisfying meal.

Frequently Asked Questions About Recipes

→ How do I ensure the chicken fritters stay moist inside?

Using finely diced chicken breasts combined with eggs, mayonnaise, and cheese helps retain moisture, while cooking them over medium heat ensures a moist center with a crispy exterior.

→ Can I prepare the mixture ahead of time?

Yes, you can prepare the chicken mixture in advance and refrigerate it for a few hours before shaping and cooking the patties.

→ What herbs give the best flavor to these fritters?

Fresh parsley, basil, and chives provide a bright, aromatic, and slightly sweet herbal flavor that complements the chicken and cheese well.

→ What’s the best way to reheat leftover fritters?

Reheating leftovers in an air fryer at 400°F for about 6 minutes restores their crispiness without drying them out.

→ Can I freeze the cooked fritters?

While not tested extensively, these fritters should freeze well if allowed to cool completely before wrapping tightly in plastic and storing in a sealed freezer bag.