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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.