Faith + Motherhood + a little something in the kitchen

Cheesy Chicken Fritters

The lunch my toddler actually eats. Crispy on the outside, melty and tender inside, and ready in under 20 minutes. Canned chicken and all. (Adapted from the Wholesome Yum original.)

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Okay hear me out on the least fancy thing in my rotation. Canned chicken. I know. But these little fritters are one of the things my girl reaches for with both hands and actually finishes (extra points if there’s ketchup for dunking). After enough thrown-on-the-floor lunches, that is a win I will happily take.

The base here is the Wholesome Yum classic, adapted for two cans of chicken breast. I have tweaked it a little to make it mine, cheddar instead of mozzarella, and a few good-for-them extras I like to tuck in when I am feeling extra. More on those in a second.

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Ingredients

• 2 cans (12.5 oz each) canned chicken breast, well drained (I use Wild Planet organic)
• 2 large eggs
• 3/4 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tbsp almond flour + 1 tbsp cornstarch (or 3 tbsp of either one on its own)
• 2 tbsp fresh chives or green onions, chopped
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil or avocado oil, for frying

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How to Make Them

1. Drain the chicken really well. Press it with paper towels or a clean cloth to get out as much moisture as you can. This is the key step for fritters that hold together and crisp up instead of steaming in the pan. Do not rush it.
2. Mix everything together. In a large bowl, combine the drained chicken, eggs, cheddar, parmesan, almond flour and cornstarch, chives, garlic powder, salt, and pepper. (If you are using the optional add-ins, stir them in now too.) Mix well until evenly combined. It should be thick enough to scoop and hold a rough shape.
3. Chill if you have time (optional). Covering the bowl and letting it rest in the fridge for 15 to 20 minutes helps the fritters hold together a little better. Full confession though, I usually skip this step and they turn out just fine. Do what works for your day.
4. Cook until golden. Heat the oil in a large non-stick skillet over medium. Scoop about 2 to 3 tablespoons of mixture per fritter and gently press into a round patty in the pan. Cook in batches so you do not crowd them, about 3 to 4 minutes per side, until golden brown.
5. Serve warm. Move them to a paper towel-lined plate and serve with ketchup (my girl’s favorite), sour cream, tzatziki, or whatever dip your little one loves. Honestly, they are just as yummy plain, so do not stress if you are out of dip.

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Notes & Swaps

• Yield: About 10 to 12 fritters, depending on size.
• Canned chicken tip: Wild Planet is my go-to, but Kirkland (Costco) and Valley Fresh have great texture too. Taste before adding salt if your chicken has added sodium.
• Cheese swap: Cheddar is my usual, but mozzarella keeps them mild and melty, and Gruyere gives a bolder flavor.
• Air fryer option: 375°F for 8 to 10 minutes, flipping halfway.
• Meal prep: Uncooked mixture keeps in the fridge up to 24 hours. Reheat cooked fritters in the air fryer at 350°F for 2 to 3 minutes.

That is really my whole approach to feeding her. Not a fight, not a lecture. Just quietly folding a little good into what she already loves, and letting that be enough. Some days that looks like these fritters. Some days it looks like a snack in the car and a “we will do better tomorrow.” Both are feeding her. Both are love.