Rosemary Chicken Fritters
Description
Sliders, patties... whatever you call these rosemary-scented chicken fritters won't matter once you see how easy they are to make and eat.
Ingredients
•
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
•
2 stalks celery, roughly chopped
•
1/2 cup chopped onion
•
1/2 cup chopped carrots
•
2 cloves garlic, peeled and smashed
•
2 tablespoons fresh rosemary leaves
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1 large egg, lightly beaten
•
4 tablespoons almond flour
•
2 tablespoons mayonnaise
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 cup avocado oil, or as needed, for frying
Directions
1
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
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
Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
4
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
Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.