Chicken Fritters with Cranberry Sauce
What I love about Chicken Fritters with Cranberry Sauce
These crispy Chicken Fritters are so delicious. A homemade Garlic Rosemary Aioli and Cranberry sauce make them absolutely perfect for the holidays! They’re pan-fried until crispy. They are then finished off in the oven. Finally, they are topped with garlic rosemary aioli, homemade cranberry sauce, and fresh rosemary. This is one of my favourite recipes to cook up for dinner this time of year.
This entire recipe is so flavourful and festive. They make a great appetizer if you’re hosting a holiday dinner party. They are perfect for dinner with your friends or family! They’re definitely a family favourite and usually there are no leftovers! All signs for you to save this recipe for later! You won’t regret it.
Recipe Notes
A few things to keep in mind:
- Chicken breasts – boneless, skinless chicken breasts are recommended for this recipe. Boneless, skinless chicken thighs could work as well.
- Rosemary – Rosemary has such a wonderful aroma and I love cooking with it in the fall and winter. Do use fresh rosemary! Also, chop it super fine for the aioli so that there aren’t any big pieces to chew.
- Potato starch – Potato starch just helps to hold the mixture together when it’s cooking. If you are not gluten-free, you can use regular white flour.
- Garlic – I recommend using real, fresh garlic for both the aioli and the fritters. It adds better flavour and also a kick!
- Cranberries – You can use fresh or frozen cranberries for the cranberry sauce.
- Orange zest – Orange zest enhances the flavour of the cranberry sauce. I recommend buying organic oranges for this application. Be sure to wash and dry them thoroughly before zesting.
FAQ
Technically, you could use ground chicken for this recipe but I don’t recommend it. It won’t create the same texture as these fritters have. There’s something really unique about the use of finely chopped chicken breast that makes them just delicious!! However, if you’d like to try with ground chicken, it will work as a substitute.
Any leftover chicken fritters can be stored in an air-tight container in the fridge for up to 1 week. The aioli and cranberry sauce, as well, can be stored separate from the chicken fritters in air-tight containers in the fridge for the same amount of time.
Yes! All of the elements including the chicken fritters, garlic rosemary aioli and cranberry sauce can be prepared a day in advance and stored in airtight containers in the fridge overnight. To reheat the chicken fritters, set your oven to 350F and place them in an even layer on a baking sheet. Warm up for 10-15 minutes or until warmed all the way through.
I don’t recommend using dried rosemary. Fresh will bring the best flavour. The flavour can’t be compared with dried rosemary and the texture of dried rosemary is not compatible for this aioli.
Chicken Fritters with Cranberry Sauce
Equipment
- 1 Baking Sheet
- 1 Small Saucepan
- 1 Large Fry Pan
Ingredients
For the chicken fritters:
- 4 boneless, skinless chicken breasts
- 1 white onion
- 3 ribs celery ribs washed
- 1/4 cup unsalted butter
- 1 clove garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 eggs
- 1/3 cup avocado mayonnaise
- 1/3 cup potato starch
- 1 teaspoon poultry seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- avocado oil for frying
For the garlic rosemary aioli:
- 1/2 cup avocado mayonnaise
- 1/2 lemon juiced
- 1 clove garlic minced
- 1/2 tablespoon fresh rosemary finely chopped
- 1/8 teaspoon each sea salt and black pepper
For the cranberry sauce:
- 2 cups fresh cranberries
- 1 tablespoon organic orange zest
- 1/4 cup water
- 1/2 cup organic sugar
Instructions
For the garlic rosemary aioli:
- In a small bowl whisk together the mayo, lemon juice, garlic, rosemary and salt and pepper until combined.
For the cranberry sauce:
- In a small saucepan, add the cranberries, orange zest, water and sugar and simmer until most of the cranberries have burst and it has slightly reduced, about 5-10 minutes.
- Turn off the heat and let sit for 10-15 minutes to thicken.
For the chicken fritters:
- Line a baking sheet with parchment paper and set aside.
- Roughly chop the onion and celery and add them to a food processor (or finely dice by hand). Pulse a couple of times until they are finely chopped. The smaller they are, the better.
- Heat the butter in a frying pan and add the celery and onion and sauté until they are softened. Add the garlic and rosemary and cook for another minute. Set aside.
- Dice the chicken breasts into small, 1/2" chunks and add them to a large mixing bowl.
- To the same bowl, add the celery and onion mixture, eggs, mayo, mozzarella, potato starch and spices. Mix well until everything is combined.
- Preheat the oven to 400F.
- Heat a large stainless steel pan over medium heat and the add avocado oil. With a large cookie scoop, scoop the chicken mixture onto the pan and flatten them into patties. Fry them for 1 minute on each side or until golden. Remove them to the prepared baking sheet.
- Once all of the fritters have been fried and transferred to the prepared baking sheet, bake them for 10 minutes in the preheated oven.
- Top with garlic rosemary aioli, cranberry sauce and fresh cracked pepper and enjoy!
Notes
Nutrition
More Cozy Winter Recipes
- Winter Caesar Salad with Roasted Vegetables
- Almond Flour Biscuits with Rosemary
- 30-minute Italian Ground Beef Skillet
- Brussels Caesar Salad with Pine Nuts
- Turkey and Acorn Squash Chilli
- Pizza with Pumpkin, Chorizo and Kale
- Delicious GF Meatballs Al Forno
- White Bean Minestrone Soup with Pesto
- Creamy Pumpkin Pasta with Sage
