Name: Rosemary Chicken Fritters
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Skinless, boneless chicken thighs, cut into 1-inch pieces - 1 pound; Celery, roughly chopped - 2 stalks; Chopped onion - ½ cup; Chopped carrots - ½ cup; Garlic, peeled and smashed - 2 cloves; Fresh rosemary leaves - 2 tablespoons; Egg, lightly beaten - 1 large; Almond flour - 4 tablespoons; Mayonnaise - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Avocado oil, or as needed, for frying - ¼ cup

Ingredients for - Rosemary Chicken Fritters

1. Skinless, boneless chicken thighs, cut into 1-inch pieces 1 pound

2. Celery, roughly chopped 2 stalks

3. Chopped onion ½ cup

4. Chopped carrots ½ cup

5. Garlic, peeled and smashed 2 cloves

6. Fresh rosemary leaves 2 tablespoons

7. Egg, lightly beaten 1 large

8. Almond flour 4 tablespoons

9. Mayonnaise 2 tablespoons

10. Salt 1 teaspoon

11. Ground black pepper ½ teaspoon

12. Avocado oil, or as needed, for frying ¼ cup

How to cook deliciously - Rosemary Chicken Fritters

1 . Stage

Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.

2 . Stage

Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.

3 . Stage

Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.

4 . Stage

Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.

5 . Stage

Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.