Use any poultry for this recipe.

Most often, I use boneless skinless chicken breast for this recipe, but you can also use chicken thighs or even turkey meat. I've even used pork shoulder.

How to make sure that the potato and onion are completely cooked through in the chicken fritters?

1. Grate/chop them very small. This is why it's extremely important to grate the potato(es) into small, thin strands and finely mince the onion. If you use the large holes of a box grater for the potato, and chop the onion into large chunks, they will still be crunchy and partially raw when then chicken cooks through.

Cook the chicken fritters covered on medium low heat.

By using lower heat and covering the skillet to trap the heat and create more steam inside, the chicken is cooked slowly and gives a chance for the potatoes and onion to cook through. If you try a fritter and realize that the potatoes and onion are not cooked through, place them into the oven, preheated to 300 degrees Fahrenheit and continue cooking until the vegetables are completely soft and tender.

Keep the chicken that you cooked in the oven while you cook the remaining chicken fritters.

This will keep the fritters warm while you're cooking the big batch of batter. This way, you can serve it to everyone at the same time and keep the first part warm.

How to Store and Reheat Chicken Fritters.

Store the chicken fritters in your refrigerator for 3-5 days in an airtight container. I haven't tried freezing cooked chicken fritters - we never have any left:). To reheat, warm up the chicken fritters in a skillet on low heat, covered, in an air fryer or oven. Of course, you can also use your microwave.

Chicken and Potato Fritters

Name: Chicken and Potato Fritters
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 1/2 lbs chicken (breast or thighs); 1 medium potato (5-6 oz), peeled and grated on medium/fine holes of box grater; 1 small onion or 1/2 of a large onion, finely minced; 5 eggs, beaten; 3 Tablespoons cornstarch; 3 Tablespoons mayonnaise; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon garlic powder and onion powder, each; 1-2 teaspoons dry herbs and spices (granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.) If using dry herb mix that contains salt, reduce amount of salt in the batter.; oil, for frying (avocado, light olive oil, etc.)

Chicken and Potato Fritters

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5 from 3 reviews

Chicken and potato fritters are made with chopped chicken, grated potato and minced onion, cooked in a batter to golden and crisp perfection.

Author: Olga's Flavor Factory
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 30 fritters 1x

Ingredients

Scale

1 1/2 lbs chicken (breast or thighs)

1 medium potato (5–6 oz), peeled and grated on medium/fine holes of box grater

1 small onion or 1/2 of a large onion, finely minced

5 eggs, beaten

3 Tablespoons cornstarch

3 Tablespoons mayonnaise

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder and onion powder, each

1–2 teaspoons dry herbs and spices (granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.) If using dry herb mix that contains salt, reduce amount of salt in the batter.

oil, for frying (avocado, light olive oil, etc.)

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Instructions

Chop the chicken into very small pieces. Place into a large bowl. Add the beaten eggs, mayonnaise, cornstarch, salt, pepper and dry herbs and spices. Mix to combine.
Grate the potato(es) into fine, thin shreds, like a julienne slicer or the medium holes of a box grater. Finely mince the onion. Add to the chicken batter and mix until everything is evenly incorporated.
Heat oil in a skillet until shimmering. Reduce heat to medium low. Use a large spoon to pour out the batter into the skillet into circular or oval patties. Cook on medium low heat, covered, 3-5 minutes on the first side, then turn over and cook for another 2-3 minutes, until golden brown and cooked through on both sides.
Cook all the batter in batches. Serve warm. Store leftovers, in an airtight container, refrigerated for 3-5 days.

Find it online: https://www.olgasflavorfactory.com/recipes/chicken-and-potato-fritters/