MILDLY SPICY CHICKEN
FRITTERS
This is a fabulous thing to do with Rotisserie chicken. One store-bought chicken would be enough for this recipe. You do not need to make a bake mix to enjoy these. Use the almond flour plus oat fiber alternative. These fritters hold together very nicely and they are so flavorful with the mayonnaise and garlic in them. The red pepper flakes add a nice kick. You can use whatever cheese you have on hand that makes sense in this recipe.
These would be great to add to a summer picnic or even as appetizers served with my homemade mayonnaise or aioli recipes. The flavor is amped up when paired with the sauces.
Using an ice cream scoop makes it easier to measure these out to be about the same size for all of them. I used the bigger ice cream scoop - 1/4 cups of mixture.
I like to fry in extra-light olive oil as it has a high smoking point. Nevertheless, I still use a good nonstick frying pan to make these. They need to be fried on medium heat (lower heat if they are browning too quickly). The should be a lovely golden brown on both sides.
These chicken fritters make a handy snack to have in the fridge. I have sometimes grabbed one and eaten it cold - still very good that way as well. The protein and fat satiates for hours.
This recipe is quite flexible. You may use spices that you prefer. You can make these less or more spicy depending on your preference. If you like you could even add finely chopped jalapeno peppers or chopped green onions.
I have made this sort of recipe with chopped chicken breast, but I think I prefer this recipe. It is easier and the fritters hold together better.
More Fritter Recipes you may enjoy:
Cauliflower, Cheddar and Bacon Cakes
Ingredients:
4 cups cooked
chicken, chopped (1L)
(Rotisserie chicken is fine)
1/2
cup Gluten-Free Bake Mix 2, (125 mL)
OR Keto Bake Mix, OR
almond flour plus 1 tbsp oat fiber (15 mL)
3 large eggs
1/2
cup mayonnaise (125 mL)
2 tsp dried parsley (10 mL)
1 tsp minced garlic (5 mL)
1 tsp red pepper flakes, OR less (5 mL)
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
1 cup shredded Mexican-style (250 mL)
Four Cheese Blend, OR cheese of choice
Dipping Sauce:
Mayonnaise, OR Aioli
In
medium bowl, place cooked, chopped chicken along with Gluten-Free Bake Mix 2, OR Keto Bake Mix.
In
small bowl, whisk eggs with mayonnaise, parsley, garlic, red pepper flakes,
salt and black pepper. Add to chicken
and stir to combine. Stir in the cheese.
Using
an ice cream scoop, drop fritters into nonstick frying pan with a little extra-light olive oil to fry them in, about 5 at a time, in order not to overcrowd the pan. Cook until golden brown underneath and gently
turn them over to cook the other side, too.
Serve with my homemade mayonnaise or aioli.
Yield: 16 servings
1
serving
166.9
calories
14.1
g protein
11.6
g fat
0.9 g fiber
1.0
g net carbs
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