Chicken & Jalapeño Fritters Recipe
Recipe information
Make Chicken & Jalapeño Fritters in just 40m. Lightly Battered and Fried Crisp with Fire-Roasted Chiles, Cheddar Cheese and Green Onion
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Ingredients
Fritter Base
Batter & Bind
Frying
Dipping Sauce
Fritter Base
1. Prepare chicken and aromatics
If using whole chicken breasts, poach until cooked through and shred, or use shredded rotisserie chicken. Place 2 cups shredded chicken in a large mixing bowl. Pat any excess moisture from the chicken with paper towels.
2. Add chiles, pepper and herbs
To the bowl add 0.5 cup chopped fire-roasted chiles, 1 diced jalapeño (seeded for milder heat), 0.5 cup sliced green onions, 0.25 cup chopped cilantro and the lime zest. Mix gently so ingredients are evenly distributed.
3. Add cheese and light binder
Fold in 1 cup shredded sharp cheddar and 0.125 cup (2 tablespoons) all-purpose flour. Season with 1 tsp kosher salt and 0.5 tsp black pepper. The small amount of flour helps absorb moisture so the fritters hold together.
4. Test consistency
Squeeze a small handful of the mixture— it should hold together when pressed. If it falls apart add up to 1 tablespoon more flour. Do not over-dry; the mixture should be moist so the batter can cling.
Batter & Bind
5. Make the light batter
In a separate bowl whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch and 1 tsp baking powder with 0.5 tsp salt. Crack in 1 large egg and pour in 0.75 cup ice-cold sparkling water. Whisk briefly until just combined — the batter should be slightly lumpy and thin enough to coat a spoon but not watery. Keep batter cold (place bowl over ice or in fridge) until ready to use; cold batter yields a crisper crust.
6. Combine batter with fritter base
Add about half of the batter to the fritter base and fold gently to incorporate; you want the mixture to hold together but not be soggy. Add additional batter a tablespoon at a time only if needed. The goal: scoopable, cohesive mixture that will accept a light coating of batter for frying.
7. Portioning
Spoon the mixture into 1.5 tablespoon-sized mounds (use a small cookie scoop or two spoons). Lightly drop each mound into the remaining batter to coat the outside, or use a tablespoon to spoon batter over each mound so they get a thin, even coating that will crisp in the oil.
Frying
8. Heat the oil
Pour 500 ml neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately.
9. Fry in batches
Working in batches (do not overcrowd), gently slip 6–8 fritters into the hot oil. Fry for 2–3 minutes per side, flipping once, until the batter is golden-brown and crisp and the inside is heated through. Adjust the heat as needed so the fritters color slowly rather than burning (lower slightly if they brown too fast).
10. Drain and keep warm
Use a slotted spoon to transfer fritters to a wire rack set over a baking sheet or paper towels to drain. Keep cooked fritters warm in a 200°F (95°C) oven while you fry remaining batches. Repeat until all fritters are cooked.
11. Finish
Sprinkle finished fritters with a little flaky salt and a squeeze of lime if desired. Let rest 1 minute so the interior finishes setting before serving.
Dipping Sauce
12. Mix sauce
In a small bowl whisk together 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon honey, 0.25 tsp salt and 2 tablespoons chopped cilantro until smooth. Taste and adjust seasoning — add more lime for brightness or a pinch more salt if needed.
13. Chill briefly
Refrigerate the sauce for at least 10 minutes (or while you fry) to let the flavors meld. Bring to room temperature briefly before serving if chilled too long so it isn't too cold against hot fritters.
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