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Spicy Chile Chicken Fritters
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy low-carb chicken fritters with Hatch chiles, cumin, and creamy mayo for a flavor explosion.
Ingredients:
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 eggs, lightly beaten
  • 1 (4 ounce) can Hatch green chiles, drained
  • 0.5 cup chopped onion
  • 0.5 cup almond flour
  • 2 tablespoons mayonnaise
  • 3 cloves garlic, peeled and smashed
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cumin
  • 2 tablespoons Buffalo wing sauce, or to taste
  • 0.25 cup avocado oil, or as needed
Instructions:
  • Add the chicken pieces to the food processor one-third at a time and pulse until chopped into small pieces. Transfer each batch to a large mixing bowl. Be careful not to overprocess; the chicken should have some texture left.
  • Combine eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin with the chicken. Mix well, then incorporate the wing sauce.
  • Heat 1/4 inch of avocado oil in a 12-inch nonstick skillet over medium heat until shimmering.
  • Measure out 6 mounds of chicken mixture using a 1/4 cup, drop them into the hot oil, and gently press each into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate and repeat with the remaining chicken mixture. Serve warm.

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