CHICKEN FRITTERS

AlaskanKeto

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

Into a large bowl, add diced chicken, almond flour, eggs, mozzarella, parmesan, spring onion, Jalapeño, parsley, garlic powder, salt, and pepper.

Mix well to combine.

Heat oil in a large non-stick pan over medium-low heat.

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.

Fry until golden brown on both sides, about 6 to 8 minutes.

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.

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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