Chicken Fritters Recipe
These chicken fritters is a new take on a traditional Austrian recipe that anyone can enjoy and taste delicious even at room temperature!
I have lived in Austria for quite a while now and have learned many new recipes that I have grown to love. There are many dishes that I enjoy, but I have also modified a couple to fit my taste buds a little bit more. The kaspressknödel is one of them. This may be the first time you have heard of the humble kaspressknödel, so I will let you know a bit about what it is before going into the recipe.
What is a Kaspressknödel?
It is a Tiroler specialty that is made by mixing stale bread cubes and a lot of strong cheese. Like most recipes from this region, it is vegetarian and quite heavy. When all the ingredients are mixed together, the kaspressknödel is formed into a patty. Many refer to this dish as Austrian cheese dumplings, but the dumplings are fried in a pan rather than cooked in water like most dumplings.
What changes did you make?
There are two major changes I made in the recipe – adding chicken and changing the cheese.
Chicken: Instead of the bread cubes, I use chopped up chicken. I feel that it makes it a more nutrient dense dish and gives it a better taste. I like the bread version, but I try not to eat too many carbs during the day!
Cheese: Traditionally, the kaspressknödel uses Graukase, or other strong cheeses. I personally do not like to eat cheeses with such strong smells, so I like to go with a milder cheese. If you are like me, I recommend something like cheddar or mozzarella to use in the recipe, rather than the strong cheeses in the original recipe.
What can I eat with the Austrian chicken fritters?
Honestly, the fritters are so delicious that you can eat them as is. They even taste good at room temperature! Since I use chicken instead of bread cubes, I recommend pairing them with something light like a clear soup or a salad.
Tips & Notes:
- I used chicken breast in this recipe. I feel that since the fritters are fried, having a less fatty cut of chicken is better. However, you can use chicken thighs if you want. They will taste just as good!
- If you use mozzarella like I do in the recipe, use a low-moisture mozzarella. If you use regular mozzarella, there will be too much liquid and that could cause the oil to pop and splash.
- Make sure the oil is hot enough before frying. I recommend using an oil thermometer as that will give the most accurate reading in the safest way. However, if you do not have one, then you can add a tiny bit of the batter into the oil. It will bubble and fry immediately if the oil is hot enough.
This recipe is super simple and easy to make. Even if you do not live in Austria, trying these modern-style kaspressknödel is a great way to try some traditional Austrian food. If you want to try the original recipe, definitely try and see what you think of them. It is a flexible recipe and you can change it how you see fit.
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Chicken Fritters (Hähnchen Kaspressknödel)
- 3 pieces big chicken breast (diced)
- 200 grams 1 pack grated mozzarella cheese or any neutral tasting cheese of your choice
- ⅓ cup cornstarch
- 2 pieces eggs
- ⅓ cup mayonnaise
- 2 tablespoon fresh parsley (finely chopped)
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon cooking oil or olive oil
- Dice chicken into small pieces and place them in a large mixing bowl.
- Into the mixing bowl, add remaining ingredients - eggs, cornstarch, mayonnaise, parsley, shredded mozzarella, salt and black pepper to taste. Stir the mixture until well combined, then marinate for at least 2 hours or overnight.
- Heat oil a large non-stick pan over medium heat. When oil is hot enough, add a heaping Tablespoon of the chicken mixture. Slightly flatten out the tops with the back of your spoon and fry uncovered for about 3-4 min on each sides or until olden brown and chicken is fully cooked through. Repeat process with the remaining mixture.
I love how it turned out! Full of mozzarella cheesy goodness but not overwhelming. My picky eater loved it. We will be making this again and again.
That’s true, it is jot overwhelming though a lot of cheese in there. That is why I used neutral tasting cheese ?