Chicken and Potato Fritters

5 from 2 reviews

Chicken and potato fritters are made with chopped chicken, grated potato and minced onion, cooked in a batter to golden and crisp perfection.



1 1/2 lbs chicken (breast or thighs)

1 medium potato (56 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

12 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.)


  1. 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. 
  2. 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. 
  3. 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.  
  4. Cook all the batter in batches. Serve warm. Store leftovers, in an airtight container, refrigerated for 3-5 days.

Keywords: chicken and potato fritters, chicken and potato patties, pan fried chicken and potato fritters