These chicken fritters combine finely chopped chicken breast with almond flour, eggs, mozzarella, fresh herbs, and garlic. Cook them in batches over medium-low heat.
Ingredients
- 1½ lb. (700 g) skinless, boneless chicken breast
- 2 medium eggs
- ⅓ cup (40 g) almond flour
- 1 cup (110 g) shredded reduced-fat mozzarella
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- ½ teaspoon garlic powder
- 1 pinch sea salt and freshly ground black pepper, to taste
- Cooking spray or 1 tablespoon olive oil, for frying
Instructions
- Finely chop the chicken and place it in a large mixing bowl.
- Add the eggs, almond flour, mozzarella, basil, chives, parsley, garlic powder, salt, and pepper. Mix thoroughly.
- Heat a nonstick skillet over medium-low heat and coat it lightly with cooking spray or olive oil.
- Use an ice cream scoop or large spoon to portion the mixture into the skillet. Flatten each portion slightly.
- Cook in batches of about four without crowding the pan.
- Fry for approximately 6–8 minutes, turning so both sides become golden. Cook the centers to 165°F (74°C).
- Serve with a preferred dipping sauce.
