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Chicken Fritters Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken, sweetcorn and bell pepper fritters, served with a soured cream and garlic dip

Chicken, sweetcorn and bell pepper fritters, served with a soured cream and garlic dip

What are Fritters?

Fritters are any type of food, fried coated in or as part of a batter. They can be made to incorporate sweet or savoury ingredients and can be cooked in two principal ways - deep fried or shallow fried. Chicken is a great ingredient to use in fritters and the chicken fritters recipes featured below are of three different types: shallow fried, pancake style fritters; chicken contained in batter deep fried fritters; as well as chicken batter fritters deep fried.

Dip recipe suggestions are included in each instance as an excellent accompaniment to serve with your fritters. Alternatively, you may want to serve the fritters with a salad or vegetables as part of a more substantial meal.

Pakora Spiced Chicken Fritters with Homemade Pakora Sauce

Chicken and vegetable fritters with pakora spices served with an easy to make pakora sauce

Chicken and vegetable fritters with pakora spices served with an easy to make pakora sauce

What is Chicken Pakora?

Chicken pakora is an Indian style dish which usually sees pieces of succulent chicken breast deep fried in a spicy batter. Does this not in fact mean it is - at a basic level - simply a type of chicken fritter? In this instance, the chicken is finely chopped and mixed with other ingredients and sees the resultant, pakora spiced fritters served with a simple, homemade pakora sauce.

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

Approximately 8 fritters

Ingredients

  • 1 tablespoon frozen peas
  • 1 medium to large baking potato, peeled and roughly grated
  • 1 medium, skinless chicken breast fillet, finely chopped
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon hot chilli powder
  • Salt and black pepper
  • 1 tablespoon plain/all purpose flour
  • 2 tablespoons homemade pakora sauce, to serve
  1. Cook the frozen peas per the instructions on the packet. This usually means submerging them in boiling water and simmering for about three minutes. Drain and set aside to at least partially cool.
  2. Put the grated potato in to the centre of a clean tea towel. Lift up the sides and - over the sink - squeeze out as much water as you can.
  3. Break the egg in to a large glass bowl. Add the potato, chopped chicken, peas and spices. Season with salt and pepper and stir well.
  4. Add the flour to the bowl and mix again. If the batter is not quite thick enough, add another teaspoon of flour but don't make it overly thick. It should remain easily workable with a spoon.
  5. Bring a deep frying pan of vegetable oil to a high heat. Use two dessert spoons to quinelle the batter and add the first four fritters to the hot oil. Fry for about five minutes, turning frequently with a metal slotted spoon, until crisp and fairly dark in colour. Remove to a plate covered with kitchen paper to drain while you fry the second batch of fritters in the same way.
  6. Spoon the pakora sauce in to a ramekin and plate alongside the cooked and drained fritters.

Spicy Chicken and Potato Fritters with Sweet Chilli Dip

Chicken and potato patties deep fried in batter with sweet chili dipping sauce

Chicken and potato patties deep fried in batter with sweet chili dipping sauce

Tips for Making Dry Mashed Potatoes for Fritters

This is not a difficult recipe but the thing most likely to go wrong is that your mashed potatoes are too wet. If this is the case, disaster will almost certainly ensue and your cooked fritters - if they hold together at all - will be doughy and at least texturally unpleasant.

Two common mistakes when making mashed potatoes and how to avoid them:

  1. Cutting the potatoes in to pieces that are far too small. It may seem logical that the smaller you cut the pieces, the quicker they will soften; but while this is indeed the case, this unfortunately also means the more moisture they will absorb, leading to soggy mash. Nice big chunks and a slightly longer cooking time is the way to go.
  2. Failing to let the potatoes steam after they are drained and before they are mashed. When you drain your potatoes, the steam coming off them represents moisture. If you don't let (most of) it escape before you mash the potatoes, again soggy mash is likely.

Cook Time

Prep time: 2 hour

Cook time: 30 min

Ready in: 2 hour 30 min

Yields: 6 fritters

Ingredients

  • 1 small, skinless chicken breast fillet, cut in to three strips
  • Vegetable oil for frying
  • 2 medium sized baking potatoes, peeled and chopped in to large pieces (around one and a half inch chunks)
  • 1 teaspoon dried hot chilli flakes
  • Salt and white pepper
  • 3 tablespoons plain/all purpose flour, plus extra for dusting plate
  • 1 beaten egg
  • 2 tablespoons sweet chilli dipping sauce
  • Chopped coriander/cilantro to garnish
  1. It's important not to overcook the chicken in the first instance and ideally not to crisp up the outside. This is why the breast was cut in to three strips and shallow fried very slowly for about three minutes each side in a little vegetable oil. Remove to a plate, cover and leave to cool.
  2. Start the potato chunks off in cold water. Bring to a simmer and cook until just softened and no more. Drain and remember to leave to steam uncovered for at least five minutes, or until they are hardly steaming any longer. Mash, cover with a vented food cover (to let any further steam escape) and leave to cool.
  3. Add the cooled mash to a bowl. Finely chop the chicken and add to the mash along with the chilli flakes. Season with salt and white pepper. Mix by hand to evenly combine.
  4. Lightly scatter some flour over a large plate. Divide the potato and chicken mix in to six equal portions. Roll in to balls and flatten to about three-quarter inch patties between the palms of your (floured) hands. Lay on the plate and refrigerate for one hour.
  5. Beat the egg in one small bowl, add one tablespoon of flour to a second bowl and two tablespoons of flour to a third. Season the flour in the third bowl with salt and very slowly add cold water, whisking with a fork, until you have a batter the consistency of thick cream.
  6. Bring a deep frying pan of oil or a deep fat fryer to a high heat.
  7. Take the first three fritters and one by one, dip in the egg, pat in the plain flour and dip in the batter. Carefully add to the oil and fry for six or seven minutes, turning occasionally, until the batter is nicely crisp. (Note that cooking too many fritters at once reduces the oil temperature and leads to soggy fritters)
  8. Remove to a plate covered with kitchen paper to drain and repeat the process with the second lot of fritters.
  9. Pour the dipping sauce in to a small ramekin and add to a serving plate. Pile on the drained fritters and garnish with the chopped herb.

Chicken, Sweetcorn and Pepper Fritters with Soured Cream Dip

Shallow fried chicken, sweetcorn and pepper fritter served with a soured cream and garlic dip

Shallow fried chicken, sweetcorn and pepper fritter served with a soured cream and garlic dip

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: Approximately 6 fritters

Ingredients

  • 2 tablespoons soured cream
  • 1 garlic clove, peeled and grated
  • 2 tablespoons coriander leaf/cilantro (1 each for dip and batter), plus extra to garnish
  • 1 small, skinless chicken breast fillet, finely chopped
  • 1 large egg
  • 1 tablespoon canned sweetcorn with bell peppers, drained
  • Salt and white pepper
  • 1 tablespoon (approximately) plain/all purpose flour
  • Vegetable oil for frying
  1. Start by preparing your dip. This is not essential but it does give the flavours longer to infuse. Simply add the soured cream, one tablespoon of the chopped herb and the garlic to a glass or stone bowl. Mix well, cover with plastic wrap and refrigerate until required.
  2. Break the egg in to a second bowl. Add the chopped chicken, sweetcorn and bell peppers and the remaining herb. Season with salt and white pepper and stir well.
  3. Add a tablespoon of flour and stir. You want a thick, pancake batter consistency. Add a very little more flour if required.
  4. Heat some oil in a large, non-stick frying pan and use a tablespoon to spoon in the batter. Four were fried first time around here so as not to overcrowd the pan.
  5. The fritters should take about three minutes on each side. Be sure to turn them very carefully with a spatula.
  6. Drain the first batch of fritters on kitchen paper and fry the second batch in the same way.
  7. Spoon the dipping sauce in to a serving ramekin and plate with the drained fritters. Garnish with the remaining coriander/cilantro.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 28, 2016:

It's so versatile, Margie, and is certainly a great foodstuff with which to experiment. Thanks for visiting and reading.

Margie's Southern Kitchen from the USA on June 14, 2016:

Love all these recipes, we eat lots of chicken at our house! Thanks!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 31, 2013:

Thank you, Sue. Yes, I've got to admit that I would be hard-pushed to think of a foodstuff more versatile than chicken. Part of the appeal, I suppose! :)

Susan Bailey from South Yorkshire, UK on July 30, 2013:

Chicken is so versatile; don't you think? Voted up and interesting and pinned

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 03, 2013:

Thanks, randomcreative. Hopefully it does provide for a variety of tastes :)

Rose Clearfield from Milwaukee, Wisconsin on July 01, 2013:

Home cooking at its best! As always, I love the range of options here. There is something for everyone.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 30, 2013:

Hi, ishwaryaa22 - pakoras are probably my favourite type of fritter, especially vegetable pakora. Thank you for your comment and for stopping by.

Hi, Eddie. Hope you enjoyed your lunch! Thanks for vistiing and commenting :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 30, 2013:

Hello, peachpurple and pinto 2011.

Yes, there are so many ingredients that are perfect for fritters that none of us could ever try them all :) Hope you enjoyed pinto2011.

Thanks for visiting.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 30, 2013:

Thanks Vacation Trip and SuzieHQ.

Suzie - delighted you like them so much! The potato tips really were learned through hard experience - I promise you! :) I hope you enjoy what you try. Thanks again :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 30, 2013:

Hmmm - don't fancy trying to make fritters in a microwave, Nell. ;) Could get very messy! Hope you'll try this way. Thanks!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 30, 2013:

Thank you, CZCZCZ and torrilyn. Fritters are a great way of adding a new dimension to a great many foods, torrilynn. Experiment! - I hope you enjoy :)

Eddie Dagstanyan from California on June 30, 2013:

Hmmm... I think I know what I'm doing for lunch today. :D Looks good! Voted up...

Ishwaryaa Dhandapani from Chennai, India on June 30, 2013:

Wow! An engaging hub! I am very fond of fritters and chicken. Pakoras, be it vegetarian or non-vegetarian, are indeed irresistible. With your easy-to-follow directions, handy step-by-step photos, easy-to-find ingredients and drool-worthy photos, I would definitely give each of your recipes a try. Rated your recipe ideas 5 stars! Well-done!

Thanks for SHARING. Useful, Awesome & Interesting. Voted up & pinned

Subhas from New Delhi, India on June 30, 2013:

HI Gordon Hamilton! So nice of you to write this, as I was searching for something new tonight and I got it. Great.

peachy from Home Sweet Home on June 30, 2013:

I love fritters, chicken, fish, sweet potatoes are famous ingredients for mixing with batter, crunchy and crispy, thanks for sharing so many recipes

Suzanne Ridgeway from Dublin, Ireland on June 30, 2013:

Hi Gordon,

This has to be one of my FAVORITE Gordon recipes!! Wow, what a job you did, amazing amount of work with the options in fritters and dips - want to try all of them! Your photos and instructions as always are top notch and love the two tips you gave re potatoes, so true. Your dishes look soooooo yummy!

Definitely making these and making my own fritters will be a new experience for me which I am now super excited about, thanks so much Gordon!

Votes ++++++, shared and of course pinned!

Susan from India on June 29, 2013:

Yummy delicious recipes. Thank you for sharing. Voted up.

Nell Rose from England on June 29, 2013:

Sounds absolutely delicious to me! I love your cooking hubs, it gives me so many ideas that I just don't make. Being an open the microwave sort of gal it gets me actually cooking properly! lol! voted up and shared, nell

torrilynn on June 29, 2013:

Hi Gordon,

I would like to say I really did enjoy your recipes. Even though ive never had fritters before, i have had chicken and so im willing to try your recipes. Voted up and shared !

CZCZCZ from Oregon on June 29, 2013:

I like the recipe, looks delicious.l Nice pictures.