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Everyone Runs to Me When I Cook Like This – My Husband Asks for It Every Day!

These cheesy chicken fritters are juicy, flavorful, and incredibly easy to make. Made with finely diced or ground chicken, mozzarella cheese, fresh herbs, and a touch of sour cream, they are crispy on the outside and tender on the inside. Perfect for a quick family dinner, a party appetizer, or even meal prep, this dish will have everyone running to the kitchen! Serve them with your favorite dipping sauce or alongside a fresh salad for a complete meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Comfort Food
Ingredients Method Notes

Ingredients
  

  • 30 grams 1/4 cup green onions, finely chopped
  • 500 grams 1 lb chicken breast, finely diced or ground
  • 2 tablespoons sour cream
  • 2 large eggs
  • 2 tablespoons fresh parsley chopped
  • 80 grams 3/4 cup mozzarella cheese, shredded
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1/2 teaspoon dry garlic powder
  • 1/2 teaspoon paprika
  • Oil for frying

Method
 

  1. In a large bowl, mix the diced or ground chicken with the green onions, parsley, and shredded mozzarella cheese.
  2. Add the sour cream, eggs, and flour, stirring until everything is well combined.
  3. Season the mixture with salt, pepper, garlic powder, and paprika. Mix again until you get a thick, uniform consistency.
  4. Heat a few tablespoons of oil in a non-stick pan over medium heat.
  5. Scoop small portions of the chicken mixture into the pan, forming patties. Cook for 3–4 minutes on each side until golden brown and cooked through.
  6. Transfer to a plate lined with paper towels to absorb excess oil.
  7. Serve warm with sour cream, garlic sauce, or your favorite dip. Enjoy!

Notes

  • If using ground chicken instead of diced, the texture will be softer, but still delicious.
  • You can bake these fritters at 375°F (190°C) for 20 minutes if you prefer a healthier version.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in a pan or oven.
  • For a gluten-free version, replace all-purpose flour with almond flour or cornstarch.