These flavor-packed low-carb chicken fritters are made with mayonnaise, cumin, and Hatch chiles. If desired, serve with additional wing sauce.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 fritters |
Ingredients
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 eggs, lightly beaten
- 1 (4 ounce) can Hatch green chiles, drained
- ½ cup chopped onion
- ½ cup almond flour
- 2 tablespoons mayonnaise
- 3 cloves garlic, peeled and smashed
- 2 teaspoons chili powder
- 1 teaspoon chipotle chile powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 2 tablespoons Buffalo wing sauce, or to taste
- ¼ cup avocado oil, or as needed
Instructions
- Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
- Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
- Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
- Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one 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. Repeat with the remaining chicken mixture. Serve warm.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 426 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
these were so good we love them
Turned out great!