Golden fritters with shredded chicken, fresh zucchini, and herbs, offering a nutritious and flavorful bite.
# Components:
→ Proteins
01 - 12 oz cooked chicken breast, finely shredded (rotisserie or poached)
02 - 2 large eggs
→ Vegetables
03 - 2 medium zucchinis (approximately 10.5 oz), grated
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
→ Binders & Fillers
06 - ½ cup almond flour (approximately 1.75 oz)
07 - ¼ cup grated Parmesan cheese (approximately 1 oz)
08 - 2 tablespoons chopped fresh parsley
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ teaspoon smoked paprika (optional)
→ For Cooking
12 - 2 tablespoons olive oil (for frying)
# Directions:
01 - Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
02 - In a large bowl, combine shredded chicken, eggs, squeezed zucchini, spring onions, garlic, almond flour, Parmesan cheese, parsley, salt, black pepper, and smoked paprika. Mix until uniformly blended.
03 - Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
04 - Scoop approximately ¼ cup of mixture per fritter into the skillet and gently flatten with a spatula.
05 - Cook each side for 3 to 4 minutes until golden brown and cooked through. Add additional olive oil as needed and cook in batches.
06 - Transfer finished fritters to a plate lined with paper towels. Serve hot, optionally garnished with fresh parsley or a dollop of Greek yogurt.
