Cheesy Broccoli Chicken Fritters
Golden fritters made with chicken, broccoli, and Parmesan, served with a creamy dip.
Equipment
- Large skillet
- Steamer basket
- Wire rack
- Instant read thermometer
Ingredients
Main Ingredients
- 1 large head broccoli cut into florets, steamed and chopped
- 1 lb boneless skinless chicken breast or thighs cut into 1/3 inch pieces
- ½ cup all purpose flour
- ½ cup grated Parmesan
- 2 large eggs
- 2 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil for frying
- ⅔ cup sour cream or Greek yogurt for the dip
- 2 tbsp ketchup for the dip
- 1 tbsp lemon juice plus wedges for serving
Instructions
Cooking
- Steam. Steam the broccoli until tender, then chop it.
- Mix. Stir the broccoli with the chicken, flour, Parmesan, eggs, garlic, salt, and pepper.
- Fry. Heat olive oil over medium high heat. Add 1/4 cup scoops, pat flat, and cook 2 1/2 minutes.
- Flip. Turn and cook 2 more minutes until 165 degrees F in the center.
- Hold. Keep cooked fritters on a rack in a hot oven at 210 degrees F while you fry the rest.
- Dip. Mix the sour cream, ketchup, and lemon juice and serve alongside.
Notes
Substitutions: Use Greek yogurt for sour cream, or ground chicken for diced chicken.
Tips: Cut the chicken small and even so it cooks through quickly.
Storage: Refrigerate up to 3 days. Freeze up to 3 months. Reheat to 165 degrees F.