25 ons overgebleven geraspte kip (of uitgelekte kip uit blik)
1 theelepel Dijon-mosterd (voegt een pittige diepte van smaak toe)
1 groot ei (helpt alles aan elkaar te binden)
1/4 kop paneermeel (voor textuur)
1/8 theelepel gedroogde tijm (een beetje kruid voor warmte)
1/4 theelepel uienpoeder
1/4 theelepel knoflookpoeder
Zout en zwarte peper, naar smaak
Olie om te frituren (plantaardige olie of olijfolie – net genoeg om de bodem van je koekenpan te bedekken)
Stap-voor-stap instructies
1. Meng het allemaal door elkaar
Meng in een grote kom de geraspte kip, mosterd, ei, paneermeel, tijm, uienpoeder, knoflookpoeder, zout en peper. Roer tot alles gelijkmatig gemengd is. De textuur moet vochtig zijn, maar stevig genoeg om bij elkaar te blijven wanneer ze gevormd is.
2. Shape the Fritters
Using clean hands or a spoon, form the mixture into small patties—about the size of the palm of your hand. Flatten them slightly so they cook evenly.
3. Heat the Oil
Place a large skillet on the stove over medium heat. Add enough oil to coat the bottom. Wait until the oil shimmers—this means it’s hot enough to give your fritters that perfect golden crust.
4. Fry to Perfection
Carefully place the patties in the skillet, making sure not to overcrowd. Cook each side for 3–4 minutes, or until they’re crispy and golden brown.
5. Serve and Enjoy
Transfer the fritters to a plate lined with paper towels to absorb any extra oil. Serve hot, with your favorite dipping sauces on the side.
Variations to Try
The beauty of chicken fritters is their versatility. Once you master the basic recipe, you can adapt it to fit your family’s tastes.
Cheesy fritters: Add a handful of shredded cheddar, mozzarella, or parmesan to the mix.
Veggie boost: Stir in grated zucchini, carrots, or corn for extra flavor and nutrition.
Spicy kick: Mix in a pinch of chili flakes or a dash of hot sauce for those who like a little heat.
Herb lovers: Swap thyme for parsley, dill, or basil to change up the flavor profile.
Serving Suggestions
These fritters are so versatile, they can be served in several ways:
As a main course with mashed potatoes and a green salad.
As a party appetizer with a platter of dipping sauces.
In a sandwich or wrap with lettuce and mayo for a quick lunch.
Packed into a lunchbox for kids or grandkids—they taste just as good cold.
Tips from Nana’s Kitchen
After making these fritters a few times, I’ve picked up a few tricks worth sharing:
Don’t make them too big. Smaller fritters cook more evenly and stay crispier.
Keep the oil at medium heat. Too hot, and the outside will burn before the inside cooks through. Too low, and they’ll soak up oil instead of crisping.
Use up leftovers. These fritters are a fantastic way to stretch roasted chicken from last night’s dinner.
Double the recipe. Trust me—if grandkids are around, one batch won’t last long.
Why This Recipe Matters
Food is more than nutrition—it’s comfort, memory, and love served on a plate. These chicken fritters reminded me of something important: when we cook for our families, we’re doing more than feeding stomachs. We’re feeding hearts
