These chicken fritters are low carb, grain-free and full of natural flavor from a variety of fresh herbs. They pair well with a side of roasted brussels sprouts or a leafy green salad.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
1 lb. ground chicken
4 tbsp. olive oil (1 tbsp. each batch for frying)
2 eggs, beaten
1/3 cup natural almond flour
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 tbsp. fresh parsley, finely chopped
2 tbsp. fresh green onions, finely chopped
2 tbsp. basil, finely chopped
2 tbsp. dill, finely chopped
Salt and pepper to taste
In a large mixing bowl, add all of your ingredients except the olive oil. Mix together until well combined.
Heat a large skillet over medium/low heat. Add 1 tbsp. of olive oil. Let it heat a bit and then add with the help of a spoon or ice cream scoop, add the chicken mixture to the skillet. Make sure not to overcrowd your skillet. Cook about 3-4 scoops per batch.
Flatten each scoop with a spatula to create a fritter. Fry on both sides for about 4 minutes each side or until golden brown.
Add a new tablespoon of oil for each batch you cook. Keep the temperature on medium low to be sure both the outside AND the inside are cooked.
Let your fritters cool for 2-3 minutes, then serve them with keto-friend ketchup or a homemade dip of your choice. Mustard or sriracha and mayonnaise go great here as well!