Versatile: Serve as finger food, with dips, or alongside salad or rice.
Easy: Simple ingredients you likely have at home.
Customizable: Add herbs, spices, or veggies to suit your taste.
Make-ahead: Prep in advance, fry just before serving.
Kid-friendly: Crispy, tasty, and perfect for picky eaters.
Ingredients
Ingredient Quantity Notes
Boneless, skinless chicken breasts 500 grams (about 1 lb) Ground or finely chopped
Onion 1 small, finely chopped Adds flavor and moisture
Garlic 2 cloves, minced Flavor boost
Fresh parsley or cilantro 2 tablespoons, chopped Optional, for freshness
Green chili or jalapeño 1 small, finely chopped (optional) For a little heat
Eggs 2 large Binder
All-purpose flour ½ cup (60 grams) For structure and coating
Cornstarch 2 tablespoons Adds crispiness
Baking powder 1 teaspoon Lightens the fritters
Salt 1 teaspoon Adjust to taste
Black pepper ½ teaspoon Freshly ground for best flavor
Paprika or chili powder 1 teaspoon (optional) Adds smokiness and color
Water or chicken broth 3 tablespoons To loosen batter if needed
Vegetable oil (for frying) Enough to shallow fry Use neutral oil with high smoke point
Equipment Needed
Mixing bowls
Knife and chopping board
Grater or food processor (if grinding chicken yourself)
Frying pan or skillet
Slotted spoon or spatula
Paper towels (for draining excess oil)
Plate or wire rack (to rest fritters after frying)
Step-by-Step Instructions
Step 1: Prepare the Chicken
If using whole chicken breasts, finely chop or pulse in a food processor until minced but not pureed. You want small pieces for a nice texture, not a paste.
Step 2: Mix the Batter
In a large mixing bowl:
Add the minced chicken.
Stir in chopped onion, garlic, parsley/cilantro, and green chili if using.
Crack in the eggs.
Add flour, cornstarch, baking powder, salt, pepper, and paprika.
Pour in water or chicken broth, one tablespoon at a time, mixing until batter is sticky but holds shape. It should be thick enough to form fritters but moist enough to stay tender.
Step 3: Heat the Oil
Heat about ½ inch of vegetable oil in a frying pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Step 4: Fry the Fritters
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Soczyste, miękkie i pyszne – ciasto marmurkowe jest gotowe w 30 minut!
