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In a large mixing bowl, combine the ground chicken, grated potato (ensure excess moisture is squeezed out), 1 egg, 1/2 cup plain breadcrumbs, chopped fresh parsley, kosher salt, black pepper, and grated Parmigiano cheese.

Thoroughly mix all ingredients together until well combined and a cohesive mixture is formed. You can use your hands for best results.

Take portions of the mixture and roll them into golf-ball-sized balls. You should get about 12-16 fritters.

Prepare three separate shallow dishes: one with 1/2 cup all-purpose flour, one with the remaining 1 beaten egg, and one with 1 cup plain breadcrumbs.

Bread each fritter ball: first dip into the flour, ensuring it's fully coated. Next, dip the floured ball into the beaten egg. Finally, coat the egg-dipped ball generously with breadcrumbs, pressing gently to adhere.

After breading, gently flatten each ball into a disc or patty shape, about 1/2 inch thick.

To fry: Heat 2 cups of vegetable oil in a large, heavy-bottomed frying pan over medium heat until it reaches 350°F. Carefully place the flattened, breaded fritters into the hot oil, ensuring not to overcrowd the pan. Fry in batches.

Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy on both sides, and cooked through. The internal temperature should reach 165°F.

Alternatively, to bake: Preheat your oven to 400°F. Lightly grease a baking sheet. Arrange the fritters in a single layer and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Once cooked, remove the fritters from the oil (or oven) and place them on a wire rack lined with paper towels to drain any excess oil. Serve hot, optionally with a creamy dipping sauce.


In a large mixing bowl, combine the ground chicken, grated potato (ensure excess moisture is squeezed out), 1 egg, 1/2 cup plain breadcrumbs, chopped fresh parsley, kosher salt, black pepper, and grated Parmigiano cheese.

Thoroughly mix all ingredients together until well combined and a cohesive mixture is formed. You can use your hands for best results.

Take portions of the mixture and roll them into golf-ball-sized balls. You should get about 12-16 fritters.

Prepare three separate shallow dishes: one with 1/2 cup all-purpose flour, one with the remaining 1 beaten egg, and one with 1 cup plain breadcrumbs.

Bread each fritter ball: first dip into the flour, ensuring it's fully coated. Next, dip the floured ball into the beaten egg. Finally, coat the egg-dipped ball generously with breadcrumbs, pressing gently to adhere.

After breading, gently flatten each ball into a disc or patty shape, about 1/2 inch thick.

To fry: Heat 2 cups of vegetable oil in a large, heavy-bottomed frying pan over medium heat until it reaches 350°F. Carefully place the flattened, breaded fritters into the hot oil, ensuring not to overcrowd the pan. Fry in batches.

Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy on both sides, and cooked through. The internal temperature should reach 165°F.

Alternatively, to bake: Preheat your oven to 400°F. Lightly grease a baking sheet. Arrange the fritters in a single layer and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Once cooked, remove the fritters from the oil (or oven) and place them on a wire rack lined with paper towels to drain any excess oil. Serve hot, optionally with a creamy dipping sauce.
