Parmesan Chicken Fritters are one of those surprisingly simple meals that deliver big on flavor and texture. With tender pieces of chicken folded into a rich, savory batter made with eggs, Parmesan cheese, and spices, these fritters come out golden, crispy, and incredibly satisfying — no breadcrumbs or deep frying needed.

They’re perfect as a snack, appetizer, or even a full meal when paired with a fresh salad or some roasted veggies. The best part? You can make the batter ahead and just fry them up when you’re ready to eat — quick, comforting, and full of flavor in every bite.

Ingredients:

(Serves 3–4)

• 1.5 lbs (about 680g) chicken breast or turkey breast, finely diced

• 4 large eggs

• 1 tablespoon Dijon mustard 

• 2½ tablespoons olive oil

• ¼ cup freshly grated Parmesan cheese

• 3 tablespoons flour (use 1½ tbsp cornmeal + 1½ tbsp all-purpose flour for great texture) Use almond flour for keto version

• 1 teaspoon dried oregano

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• ⅓ teaspoon curry powder

• 1¼ teaspoons sea salt (or to taste)

• ⅓ teaspoon baking powder

• Neutral oil for frying (around 1 cup, depending on your pan)

 Instructions:

1. Dice the Chicken:
   Cut the chicken into small, uniform cubes for even cooking and easy mixing.

2. Whisk the Batter:
   In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.

3. Mix & Chill:
   Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.

4. Fry the Fritters:
   Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.

5. Drain & Serve:
   Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.

If you’re into this kind of recipe, feel free to pin the photo below — it’s a small thing, but it helps a lot and maybe someone else will end up making it too.

Video Recipe

Tips & Variations

• Cut the chicken small: The smaller the chicken pieces, the better the texture. It helps them cook evenly and blend perfectly into the batter.

• Don’t skip the chill time: Letting the batter rest in the fridge helps the flavors develop and makes it easier to scoop and fry without falling apart.

• Try different cheeses: Parmesan adds a nice depth and saltiness, but you can swap in Pecorino, Asiago, or even a bit of shredded cheddar if that’s what you have on hand.

• Add fresh herbs: Stir in some chopped parsley, chives, or scallions for a fresh lift. They also add color and a subtle bite.

• Make them spicier: Add a pinch of chili flakes or a dash of hot sauce to the batter if you like a little heat.

• Bake or air fry: If you want a lighter version, these work well in an air fryer or baked in the oven at 400°F (200°C) for about 18–20 minutes, flipping halfway through.

• Serve them your way: These fritters are great on their own, but they also work in wraps, tucked into a sandwich, or served with a yogurt-garlic dip, sour cream, or even spicy mayo.

There’s something magical about a perfectly crispy roast potatoes—that satisfying crunch when you bite in, followed by a soft, fluffy center. It’s the kind of side dish that can steal the spotlight from any main course. While many associate crispy roast potatoes with British Sunday roasts, where they’re tossed in beef fat and cooked to golden perfection, you don’t need a roasting pan or hours in the oven to achieve those results.

Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.

If you’re looking for the ultimate comfort food, you can’t go wrong with Sarma—Serbian-style stuffed sauerkraut rolls. This slow-cooked dish is rich, hearty, and packed with deep, smoky flavors.

Some say Sarma has Croatian origins, but I’ve only tried the Serbian version, and let me tell you—it’s absolutely amazing! The combination of tangy sauerkraut leaves, seasoned meat, and slow-simmered broth makes this a must-try dish for anyone who loves traditional Balkan cuisine.

This recipe follows the authentic Serbian method, step by step, so you can make perfect Sarma at home. Whether it’s your first time making stuffed cabbage rolls or you’re a seasoned pro, this recipe will bring warmth and flavor to your table.

Let’s get started!

Ingredients

(Yields: 6-8 servings)

For the Cabbage Rolls:

• 1 large head of sauerkraut cabbage (about 4 lbs)
• 1 lb ground pork
• ½ lb ground beef
• ½ lb smoked beef ribs or pork ribs (cut into pieces)
• ½ cup white rice (uncooked)
• 2 yellow onions (finely diced)
• 2 carrots (grated)
• 1 egg
• ½ tsp black pepper
• 1 tsp sweet paprika
• Salt to taste

For Cooking:

• 4-5 bay leaves
• 6-8 black peppercorns
• 4-5 cups water or beef broth

For the Roux (Thickener):

• 2 tbsp butter or neutral oil (sunflower or avocado oil)
• 1 tbsp all-purpose flour
• 1 tsp sweet paprika

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Gently remove whole leaves from the sauerkraut cabbage, trimming the thick stem at the base to make them more pliable.
2. If the cabbage is overly sour, rinse it briefly in cold water.

Step 2: Make the Filling

1. In a large pan, heat 1 tbsp oil or butter over medium heat.
2. Add diced onion and sauté until soft. Add grated carrots and sauté until soft.
3. Stir in ground pork and beef, cooking for about 5 minutes until lightly browned.
4. Remove from heat and mix in uncooked rice, black pepper, paprika, egg, and a pinch of salt.

Step 3: Roll the Cabbage Leaves

1. Take one cabbage leaf, place about 1 tbsp of filling near the base.
2. Fold in the sides, then roll tightly to create a small, firm roll.
3. Continue rolling until all the filling is used.

Step 4: Assemble the Pot

1. Line the bottom of a large heavy-bottomed pot with leftover cabbage leaves.
2. Place the sarma rolls seam-side down, layering them tightly in rows.
3. Tuck smoked beef ribs (or turkey) between the layers.
4. Add bay leaves and black peppercorns.
5. Pour in enough cold water or beef broth to just cover the rolls.

Step 5: Slow Cook to Perfection

1. Bring to a simmer over medium heat, then reduce to low.
2. Cover and let cook for 2 – 1/2 hours, checking occasionally to maintain liquid levels.

Step 6: Prepare the Roux

1. In a small pan, melt butter or oil over medium heat.
2. Stir in flour and cook for 30 seconds until golden.
3. Mix in paprika, then immediately pour over the sarma.
4. Let simmer for another 30 minutes to thicken and enhance flavor.

Step 7: Serve & Enjoy!

• Serve hot with crusty bread or cornbread (proja) for a true Serbian experience!
• Store leftovers in the fridge – they taste even better the next day.

If you liked this recipe, go ahead and pin the image below so you can find it easily later! 😊

Video Recipe

Tips & Tricks for the Best Sarma

Making authentic Serbian Sarma isn’t complicated, but a few key tricks will take your dish to the next level. Here’s what you need to know:

1. Choose the Right Cabbage

For the best flavor, use fermented sauerkraut cabbage—it gives Sarma that signature tangy taste. If it’s too sour, soak the leaves in cold water for a few minutes before using.

2. Don’t Overfill the Rolls

A little filling goes a long way! The rice will expand as it cooks, so be sure to leave some room when rolling the cabbage to prevent them from bursting.

3. Layer Properly

Lining the bottom of the pot with leftover cabbage leaves keeps the rolls from sticking and adds extra flavor. Also, placing smoked beef ribs in the center infuses the Sarma with a rich, smoky depth.

4. Slow and Steady Cooking

Sarma needs low, slow cooking—at least two hours—to allow the flavors to develop. Rushing the process won’t give you that melt-in-your-mouth tenderness.

5. Roux for the Perfect Sauce

For a thicker, richer sauce, the final touch is making a simple roux with oil, flour, and paprika. This step enhances the texture and gives the dish a beautiful, deep color.

6. Even Better the Next Day

Like many slow-cooked dishes, Sarma tastes even better the next day as the flavors continue to develop. If you have leftovers, you’re in for a treat!

7. Freezing & Storing

Sarma freezes beautifully, so don’t hesitate to make a big batch. Just store it in an airtight container, and when you’re ready to eat, reheat it slowly on the stove for the best results.

With these simple tips, you’ll have perfect Sarma every time—rich, tender, and packed with traditional flavors!