Keto chicken fritters

Keto chicken fritters

These chicken fritters are made easy with the use of a food processor to make the paste. They fry up in a pan with coconut and avocado oil for a crispy snack that is full of healthy fat, protein and fiber.

Keto chicken fritters

These chicken fritters are made easy with the use of a food processor to make the paste. They fry up in a pan with coconut and avocado oil for a crispy snack that is full of healthy fat, protein and fiber.
USMetric
6 servingservings

Ingredients

  • 1 (4 oz.) 1 (110 g) yellow onion, dicedyellow onions, diced
  • 2 (2¾ oz.) 2 (80 g) celery stalkcelery stalks
  • 1 tbsp 1 tbsp dried oregano
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp ground cumin
  • 1 tsp 1 tsp garlic powder
  • 1 lb 450 g boneless chicken thighs, skinless
  • 1 1 large egglarge eggs
  • ½ cup (123 oz.) 120 ml (50 g) fine coconut flour
  • ½ cup 120 ml coconut oil or avocado oil, for frying
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add the onion, celery, and seasonings to the bowl of your food processor. Mix until minced. Add the chicken thighs and the eggs and process until thick paste forms.
  2. Put the coconut flour on a large plate. Scoop about 1.5 tablespoons of chicken paste, shape into a ball, and put it on the coconut flour mound, then turn it over to bread it all over with coconut flour.
  3. Gently toss between your hands to shake off excess flour and place it on the rim of the plate. Repeat until the whole chicken paste is used and all the balls are breaded.
  4. Heat a large, 9" (23 cm) cast-iron skillet over medium-high heat. Add in the oil and let it come to temperature. Insert a wooden spoon into the oil to make sure it is hot enough, the oil should sizzle.
  5. Add fritters to the hot oil in batches, make sure they are not touching so you will most likely need to fry them in batches. Fry for about 3 minutes on each side.
  6. When removing the fritters from the oil use a slotted spoon and place them on a plate lined with a paper towel. Repeat until all of the chicken paste is gone. When they are all ready, serve with dipping sauces and enjoy warm.

Tips

If you are worried that the fritters will not get cooked all the way through, you can bake them in the oven at 400°F (200°C) for 12 minutes before frying them. Then you only need to make sure they get a nice golden color.

Tip!

To reheat the chicken fritters, place on a sheet pan and bake for 10 minutes at 350°F (175°C).

If you don’t use coconut flour, you may use double the given amount of finely ground almond flour for breading.

Ideas for dips & sauces

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6 comments

  1. jill
    Really liked these..recipe worked well..will make again
  2. 1 comment removed
  3. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  4. Sarah
    Loved this recipe and even the 4 children and husband enjoyed it! We didn't have celery so didn't use that and added a few more mixed herbs. Had them with the cauliflower slaw from another recipe.
    Reply: #5
  5. Crystal Pullen Team Diet Doctor

    Loved this recipe and even the 4 children and husband enjoyed it! We didn't have celery so didn't use that and added a few more mixed herbs. Had them with the cauliflower slaw from another recipe.

    It's a great day when you can please the entire family!

  6. Carla
    Delicious and easy to make. Will definitely make these again.
    Reply: #7
  7. Kerry Merritt Team Diet Doctor

    Delicious and easy to make. Will definitely make these again.

    Great! So glad you enjoyed them!

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