Keto Cheesy Chicken Fritters
These tasty and simple homemade Keto Cheesy Chicken Fritters are created from scratch. They have a crispy exterior and juicy, delicious inside.
Ingredients
- 1.5 lbs of diced chicken breasts
- two huge eggs
- 1/3 cup of almond flour, superfine
- ONE tsb. parsley(finely minced)
- 2 tbsp of sliced scallions, thin
- Salt and half a teaspoon of garlic powder
- black pepper, ground, 1/8 tsp.
- ONE cup(shredded) white cheddar cheese,
- 1/2 parmesan cheese(grated)
- 1-2 tbsp. of cooking oil
Instructions
- Take a bowl(small)(If making aioli) and mix all ingredients. Put there for THIRTY to SIXTY minutes to set.
- Chicken, eggs, almond flour, cheeses, parsley, scallions, garlic powder, salt, and pepper should all be combined in a big bowl. Make sure the eggs are entirely combined and there are no egg white streaks left by thoroughly stirring and combining.
- Large nonstick skillet with 1 tablespoon oil added. Heat the oil and skillet over low to medium heat.
- Scoop the chicken mixture into the ice cream scoop and lightly press down to compact the batter.
- To the heated skillet, add the chicken. To create a patty shape, slightly flatten. Add more chicken mixture and repeat. To create a patty shape, slightly flatten. Add more chicken mixture and repeat.
- Avoid cooking an excessive number at once. I worked in batches of four.
- Fry. The fritter shouldn't be flipped until it is fully cooked (otherwise, it would fall apart) and has a golden brown bottom. The bottom half of the fritter should turn white, similar to cooked chicken, to indicate when it is finished. There should just be remaining pink on the surface. That ought should take 5 to 6 minutes. Flip fritters. Heat few minutes more. Serve with your preferred dipping sauce and more scallions as desired.
- If your pan has a lot of brown pieces left over after cooking roughly half of the fritters, I advise scraping them off and adding additional 1 tbsp of oil to recoat the pan before cooking the remaining fritters.
- If desired, top the fritters with extra scallions and serve them with the garlic aioli or your other dipping sauce.
