Herb and Cheese Chicken Fritters
These easy, low carb Herb and Cheese Chicken Fritters are fresh, flavorful, and super versatile! These tasty patties are great on their own, with an aioli or dip of your choice, on a slider bun or English muffin like a burger, or cut up as the protein on top of a salad. The recipe makes 15 fritters, so you can try serving them all different ways! These Herb and Cheese Chicken Fritters get a bit crispy on the outside but stay moist in the center, and I think you’re going to love the fresh herb flavor from the parsley, basil, and chives. Not only are these fritters easy, delicious, and versatile, each one is just 114 calories, 3g carbs or 2 WW Points! You can even eat two of them for 3 Points on the current Weight Watchers plan. To view your current WW Points for this recipe and track it in the WW app or site, click here!
My family loved these! My husband told me several times throughout the day after I made them, and my six-year-old (who is picky about chicken) absolutely loved these and asked if we could have them for dinner again the next night. I definitely called these “pesto chicken burgers” when pitching them to my daughter, because while she is skeptical of chicken, she loves pesto and burgers. It worked! They were a big hit.
Recipe Notes
- Chicken Breasts: I highly recommend using a food processor to finely dice up your chicken breasts! It only takes a few pulses and is way faster than finely dicing them up by hand.
- Re-heating: While I definitely suggest initially making these on the stovetop as directed, I used my air fryer to re-heat the leftover fritters and it worked perfectly. I would pull my fritters right out of the fridge and put them in the air fryer at 400 degrees for about 6 minutes and they came out great every time.
- Freezing: I haven’t tried freezing these yet (as I said, my family loves them so they all get eaten), but I definitely think they’d freeze well. I’d recommend allowing the patties to cool after cooking and then wrapping them in plastic wrap before putting them in a sealed freezer bag.
Serving Size
I listed the nutrition information and WW Points per fritter for these Herb and Cheese Chicken Fritters, because I think the serving size really depends on how you’re eating them. If you are having them straight up, you may want two or three fritters. If you’re eating them on a bun or a salad, you may want one or two. If you’re following Weight Watchers, I suggest following the link to the recipe on the WW site to track them, because while one patty is 2 Points, two patties is 3 Points!
More tasty chicken recipes
Looking for more tasty, lightened up, chicken recipes? Check out my Pickle Brined Chicken Bites, Blackened Chicken Bites, Nashville Hot Chicken Bites, Lemon Pepper Chicken Bites, Greek Chicken Bites, Barbecue Rubbed Chicken Bites, Apple and Brie Stuffed Chicken, Slow Cooker Chicken and Stuffing, Strawberry Balsamic Grilled Chicken, Ricotta Stuffed Chicken Bake, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Crispy Cheddar Chicken with Cream Sauce, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and so many more in the Chicken category of my recipe index!
Herb and Cheese Chicken Fritters
Ingredients
- 1 ½ lbs raw boneless skinless chicken breasts
- 2 large eggs
- 1 tablespoon light mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill weed
- ⅓ cup all-purpose flour
- 4 oz shredded 2% milk Mozzarella cheese, (about 1 cup)
- 2 tablespoons olive oil
Instructions
- Place the chicken breasts into the bowl of your food processor and cover with the lid. Pulse a few times or turn on for a few seconds until the chicken breasts are finely diced. Alternatively, you can finely dice the breasts by hand if you do not have a food processor.
- Transfer the finely diced chicken to a large mixing bowl and add the eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, and shredded Mozzarella cheese. Stir until well combined. Use a ¼ cup measuring cup to measure out 15 equal piles of the chicken mixture.
- Add a tablespoon of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add half of the chicken piles and push down on the top of each one with the back of a spoon or spatula to flatten it into a patty. Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining tablespoon of oil to the skillet. Cook the remaining fritters the same way (the second batch may cook slightly quicker) and transfer them to the serving plate when finished. Serve warm.
Notes
114 calories, 3 g carbs, 0 g sugars, 5 g fat, 1 g saturated fat, 13 g protein, 0 g fiber, 82 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per fritter (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Adapted from eatwell 101 and Sweet Pea’s Kitchen
Thanks for recipe – Can you just use ground chicken?
The texture will be a little different, but I’m sure it would still be tasty!
I hate taking out my food processor, but love shredding my chicken with a hand mixer. I batch cook shredded chicken every week, so this would be a good use for it! Do you think the texture would be that far off with shredded chicken, rather than finely diced?!
I would not recommend using pre-cooked chicken in this recipe. The patties are formed with raw chicken and then cooked!
I made half the recipe but left the seasonings as is using dried as that’s what I had on hand, these are absolutely delicious! Thanks for another great recipe and for all you do creating them for us.
Great recipe as usual. I used dried herbs instead of fresh. Served with the slow cooker carrots. Yummy!
Do you think ground chicken would work?
So good! Made them as recipe stated. Served them on top of a bed of greens, quinoa and roasted veggies. I cut the chicken into bite size pieces. Drizzled the whole thing with a balsamic vinaigrette. Wonderful dinner!