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Rosemary Chicken Fritters
Rosemary Chicken Fritters
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Rosemary-infused chicken sliders that are easy and delicious to make.
Ingredients:
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 stalks celery, roughly chopped
  • 0.5 cup chopped onion
  • 0.5 cup chopped carrots
  • 2 cloves garlic, peeled and smashed
  • 2 tablespoons fresh rosemary leaves
  • 1 large egg, lightly beaten
  • 4 tablespoons almond flour
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 cup avocado oil, or as needed, for frying
Instructions:
  • In a food processor, pulse 1/3 of the chicken pieces until finely chopped; be careful not to overprocess. Transfer to a mixing bowl. Repeat with the rest of the chicken in two more batches.
  • In a food processor, combine celery, onion, carrots, garlic, and rosemary. Pulse until vegetables are diced to 1/4 inch size. Transfer to the mixing bowl with the chicken.
  • Combine egg, almond flour, mayonnaise, salt, and pepper with the chicken mixture in the bowl, stirring until well mixed.
  • Heat a 12-inch nonstick skillet over medium-low heat and pour in a 1/4 inch layer of avocado oil. Wait until the oil shimmers. Using a 1/4-cup measure, carefully drop 6 portions of the chicken mixture into the oil. Gently flatten each mound into a 3-inch fritter shape. Cook until the chicken is cooked through and the tops are golden brown, about 2 to 3 minutes per side.
  • Place the cooked patties on a paper towel-lined plate. Repeat with the rest of the mixture and serve while warm.

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