Keto Chicken Fritters


  • 1 pound skinless, boneless chicken thighs, cut into halves
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons mayonnaise
  • 1egg, lightly beaten
  • 2green onions, minced
  • 2 tablespoons plain unsweetened protein powder (such as Isopure®)
  • 2 tablespoons olive oil, divided
  • Directions

  • Step 1

    Combine chicken pieces, salt, paprika, pepper, and garlic powder in the bowl of a food processor; pulse until meat is coarsely chopped into 1/4- to 1/2-inch pieces. Do not over process.


  • Step 2

    Transfer chicken mixture to a bowl. Add mozzarella cheese, mayonnaise, egg, and green onions; mix to combine. Sprinkle protein powder on top and mix together until evenly combined. Set aside for flavors to blend, 20 to 30 minutes; the mixture will be wet.

  • Step 3

    Preheat 1 tablespoon olive oil in a skillet over medium-high heat.Use a 1/4-cup measuring cup to scoop 4 slightly heaping portions into the skillet. Press down on each fritter slightly to form a small patty.Cook until no longer pink in the center and fritters are golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Step 4

    Remove fritters and drain on a paper towel-lined plate; keep warm. Repeat with remaining 1 tablespoon olive oil and chicken mixture. Serve immediately.

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