Paleo Chicken Fritters
These chicken fritters are deeelicious, not to mention they're also Paleo, Whole 30, and gluten-free approved. I like making them in double or even triple batches because they make fantastic leftovers. We have enjoyed these fritters in many ways including on their own, served in salads with a lemony-garlic dressing, dipped in spicy guacamole, or topped with bacon and a fried egg.
Here's what you'll need:
- 1 - 12oz can chicken (I get mine at Costco)
- 1 - small sweet potato, peeled and grated
- 2 - eggs
- 1/2 cup - almond flour
- de-stemmed cilantro
- seasoning to taste: salt, garlic, paprika
- oil of choice for frying
Preheat a frying pan to just over medium heat and add a few tablespoons of oil to warm up. Combine all other ingredients into a bowl and mix thoroughly. If you feel like your chicken mixture is too wet, add a bit more almond flour and adjust your seasoning. You want the consistency of your mixture to be that of moist hamburger meat.
Scoop out a spoonful of chicken mixture and add it to the hot pan. Press down on the mixture with the back of the spoon to flatten the fritter. Fry the fritters in batches, I can fry 5 - 6 fritters at a time in my frying pan. Make sure to add a bit more oil with each new batch you fry. Fry the fritters two to three minutes on each side until golden brown. Once finished cooking, transfer the fritters to a baking rack or paper towel to cool and drain of excess oil. This recipe will produce around 12 - 15 fritters depending on the size of your spoonfuls.
This is the type of recipe that can be adjusted to almost any flavor profile. Add wasabi, ginger, and green onions for a more Asian style fritter; chipotle and roasted bell peppers for a Mexican style meal. I'd love to hear from you if you try other combinations!