Chicken Fritters (With Leftover Chicken)
These chicken fritters are a great way to repurpose some leftover chicken! Everything comes together in one bowl and in under 20 minutes, you'll have a filling, high-iron meal ready to serve!
Servings: 12 mini fritters
Ingredients
- 1 ½ cups leftover shredded chicken breast 9 oz in weight
- 2 tbsp cream cheese softened
- ¼ cup shredded mozzarella cheese
- 1 egg
- 2 tbsp all purpose flour
- ½ tsp salt optional
Instructions
- Add the chicken to a bowl and use a pair of kitchen scissors or a knife to chop it up into small pieces. You should have about 1.5 cups of chicken once it is chopped.
- Add the cream cheese, mozzarella, egg, flour, and salt (if using) to the bowl with the chicken. Mix well until combined.
- Heat 1 tablespoon of oil or butter on a frying pan on medium-low heat.
- Scoop out heaping tablespoon-sized portions onto the pan and press down on the portions with the back of a spoon or a spatula to shape the portions into small fritters.
- Cook the fritters until golden, about 2 to 3 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be slightly crisp on the outside and soft and tender on the inside.
Notes
- I find that kitchen scissors are the easiest way to quickly chop up leftover chicken. I like to leave in some chunks for texture, but you can chop them up more if you prefer fewer chunks in the fritters.
- Make sure to watch the fritters closely and flip them as soon as they start getting a golden color. Since the chicken is pre-cooked, they cook pretty quickly.
- Feel free to add in extra spices for added flavor!
Nutrition
Calories: 54kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 41mg | Potassium: 51mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 75IU | Calcium: 18mg | Iron: 0.3mg
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