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  • 1 ½ lb (700g) skinless, boneless chicken breast, finely diced
  • 2 medium eggs
  • ⅓ cup almond flour or coconut flour
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese, optional
  • 3 Jalapeño peppers, seeded and finely diced
  • 1 spring onion, sliced + for garnish
  • 2 tablespoons parsley, chopped
  • ½ teaspoon garlic powder
  • A pinch of salt and fresh ground black pepper
  • 1 tablespoon olive oil, to fry
  1. Into a large bowl, add diced chicken, almond flour, eggs, mozzarella, parmesan, spring onion, Jalapeño, parsley, garlic powder, salt, and pepper.
  2. Mix well to combine.
  3. Heat oil in a large non-stick pan over medium-low heat.
  4. With an ice cream scoop or a large spoon, scoop into the chicken mixture and transfer it to the pan, then slightly flatten to make a fritter. Don’t overcrowd the pan, cook the fritters in batches to ensure even cooking.
  5. Fry until golden brown on both sides, about 6 to 8 minutes.
  6. Make sure to cook the chicken fritters at medium-low temp, otherwise, they will burn on the outside and won’t get well cooked in the inside.
  7. Garnish with more sliced spring onion and serve immediately with your favorite dip: mayonnaise, chipotle aioli, Sriracha or even ketchup. Enjoy!

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