Cheesy Chicken Jalapeño Fritters (Print Version)
# Ingredients:
→ Chicken Mixture
01 -
700 g skinless, boneless chicken breast, finely diced
02 -
2 medium eggs
03 -
80 ml almond flour or coconut flour
04 -
100 g shredded mozzarella cheese
05 -
25 g grated parmesan cheese (optional)
06 -
3 Jalapeño peppers, seeded and finely diced
07 -
1 spring onion, sliced, plus extra for garnish
08 -
2 tablespoons flat-leaf parsley, finely chopped
09 -
0.5 teaspoon garlic powder
10 -
Pinch of salt
11 -
Fresh ground black pepper, to taste
→ Cooking
12 -
1 tablespoon olive oil, for frying
# Instructions:
01 -
In a large mixing bowl, combine diced chicken breast, almond flour, eggs, shredded mozzarella, grated parmesan, spring onion, Jalapeño peppers, chopped parsley, garlic powder, salt, and black pepper. Mix thoroughly to achieve an even distribution of ingredients.
02 -
Using an ice cream scoop or large spoon, portion the chicken mixture and place onto a clean plate. Slightly flatten each portion to form fritters of uniform thickness.
03 -
Heat olive oil in a large non-stick frying pan over medium-low heat. Arrange fritters in batches, ensuring enough spacing to avoid overcrowding. Cook each fritter for 6–8 minutes, turning once, until both sides are golden brown and the centre is cooked through.
04 -
Remove fritters from the pan and place on paper towels to drain any excess oil. Garnish with additional sliced spring onion and serve hot with a dip such as mayonnaise, chipotle aioli, Sriracha, or ketchup.
# Notes:
01 -
For even cooking and best texture, avoid crowding the pan; cook in small batches if necessary. Ensure the chicken pieces are diced finely for uniform cooking.