Rosemary Chicken Fritters

Sliders, patties... whatever you call these rosemary-scented chicken fritters won't matter once you see how easy they are to make and eat.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 148 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup chopped onion
• ½ cup chopped carrots
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 2 stalks celery, roughly chopped
• 2 tablespoons fresh rosemary leaves
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 2 cloves garlic, peeled and smashed
• 4 tablespoons almond flour
• ¼ cup avocado oil, or as needed, for frying

Recipe Instructions

Step 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.

Step 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.

Step 3

Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.

Step 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.

Step 5

Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.