Chicken and Potato Fritters are loved by kids and adults alike. They are made with chopped chicken, grated potato, minced onion and it’s all mixed together in a batter. Crisp and golden on the outside, they are pretty and so delicious too.
In our family, chicken fritters always get a big thumbs up. I decided to add some potatoes and onion to the mix to create this new variation, Chicken and Potato Fritters. The addition of the potatoes and onion adds more flavor and texture to the fritters.
Grating the potatoes finely allows them to cook through quickly enough while the chicken is cooking. It’s an easy way to stretch your grocery budget just a bit, since adding a potato will give you more fritters. I always make a big batch so we can enjoy them for more than one dinner. They reheat really well and most of the work can be done in advance, so it’s wonderful for meal prepping too.
- most of the time, I use chicken breast, but I’ve also used chicken thighs or even turkey meat for this recipe.
- potato (es)
- you can use any potatoes for this recipe, but I recommend gold potatoes. They don’t oxidize as quickly as other potatoes and have just the right starch content.
- onion (yellow or white onion)
- plain Greek yogurt or sour cream can be substituted
- this will give a lovely crunch to the fritters and will thicken the batter. Flour can be used, but it will be more gummy.
- salt, pepper, garlic powder, onion powder, seasonings
- use any seasonings that you like for poultry. Some of my favorite are paprika, garlic powder, onion powder, dry herbs: chives, parsley, thyme, rosemary, bay leaf, etc.
- oil, to pan fry the fritters (avocado is my favorite, you can use light olive oil, ghee, vegetable oils)
How To Make Chicken and Potato Fritters
- Cut the chicken into small pieces. Place it into a large mixing bowl.
- Peel and grate the potato on the small/medium holes of the box grater.
- Finely mince the onion.
- Make the batter. Combine the chicken with the beaten eggs, mayonnaise, cornstarch, salt, pepper and herbs and spices.
- Add the potatoes and onion and mix until evenly mixed.
- Cook the chicken fritters. Heat oil in a skillet, (enough to coat the bottom of the skillet) on medium heat. Using a big spoon, scoop and shape the meat mixture into oval or circle shapes. Cook on medium low heat, covered, 3-5 minutes on the first side, then turn over and cook for another 2-3 minutes, until golden brown and cooked through on both sides.
Cook all the batter in batches. Serve warm. Store leftovers, in an airtight container, refrigerated for 3-5 days.
Most often, I use boneless skinless chicken breast for this recipe, but you can also use chicken thighs or even turkey meat. I’ve even used pork shoulder.
1. Grate/chop them very small.
This is why it’s extremely important to grate the potato(es) into small, thin strands and finely mince the onion. If you use the large holes of a box grater for the potato, and chop the onion into large chunks, they will still be crunchy and partially raw when then chicken cooks through.
By using lower heat and covering the skillet to trap the heat and create more steam inside, the chicken is cooked slowly and gives a chance for the potatoes and onion to cook through.
If you try a fritter and realize that the potatoes and onion are not cooked through, place them into the oven, preheated to 300 degrees Fahrenheit and continue cooking until the vegetables are completely soft and tender.
This will keep the fritters warm while you’re cooking the big batch of batter. This way, you can serve it to everyone at the same time and keep the first part warm.
Store the chicken fritters in your refrigerator for 3-5 days in an airtight container. I haven’t tried freezing cooked chicken fritters – we never have any left:).
To reheat, warm up the chicken fritters in a skillet on low heat, covered, in an air fryer or oven. Of course, you can also use your microwave.
Chicken and Potato Fritters
Chicken and potato fritters are made with chopped chicken, grated potato and minced onion, cooked in a batter to golden and crisp perfection.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 fritters 1x
1 1/2 lbs chicken (breast or thighs)
1 medium potato (5–6 oz), peeled and grated on medium/fine holes of box grater
1 small onion or 1/2 of a large onion, finely minced
5 eggs, beaten
3 Tablespoons cornstarch
3 Tablespoons mayonnaise
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder and onion powder, each
1–2 teaspoons dry herbs and spices (granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.) If using dry herb mix that contains salt, reduce amount of salt in the batter.
oil, for frying (avocado, light olive oil, etc.)
- Chop the chicken into very small pieces. Place into a large bowl. Add the beaten eggs, mayonnaise, cornstarch, salt, pepper and dry herbs and spices. Mix to combine.
- Grate the potato(es) into fine, thin shreds, like a julienne slicer or the medium holes of a box grater. Finely mince the onion. Add to the chicken batter and mix until everything is evenly incorporated.
- Heat oil in a skillet until shimmering. Reduce heat to medium low. Use a large spoon to pour out the batter into the skillet into circular or oval patties. Cook on medium low heat, covered, 3-5 minutes on the first side, then turn over and cook for another 2-3 minutes, until golden brown and cooked through on both sides.
- Cook all the batter in batches. Serve warm. Store leftovers, in an airtight container, refrigerated for 3-5 days.