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.
10 + 30 mMedium
1 cup coconut oil or avocado oil, for frying
1 small yellow onion, diced
3 celery stalks
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
13 oz. boneless chicken thighs, skinless
2 large eggs
¾ cup fine coconut flour
Recipe, photo by Cristina CurpCristina Curp
– Updated July 16, 2019
RecipesSnacksKeto chicken fritters
Heat a large, 9-inch (23 cm) cast iron skillet over medium heat. Add in the oil and let it come to temperature while you prepare the fritters.
Add the onion, celery and seasonings to the bowl of your food processor. Process until minced. Add the chicken thighs and the eggs to the food processor and process until a thick paste forms.
Put the coconut flour on a large plate. Scoop two 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.
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.
Insert a wooden spoon into the oil to make sure it is hot enough, the oil should sizzle. Add fritters to the hot oil in batches, make sure they are not touching. Fry for 3 minutes each side.
When removing the fritters from the oil use a slotted spoon and place them on a plate lined with paper towel. Repeat until all of the chicken paste is gone. When they are all ready, serve with dipping sauces and enjoy warm.
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
Crispy Chicken Fritters (nuggets)
See receipt here but basically you put it all in a blender and drop in spoons into hot oil.
Those chicken fritters have made my stomach growl! They look so good! Thanks for the recipe. :-)
Keto chicken fritters look delicious. I'll have to try those.
I usually cook a Ribeye roast, and that photo has me longing for some right now. We usually have an array of appetizers during the afternoon and along with some delicious blue and other cheeses, I'll put out some smoked wild sockeye salmon sliced thin with capers, red onions, and lemon wedges. It doesn't last long.
It’s a good thing there is nothing in the house right now that is carby. Just sayin. I’d be scarfin.
This is my favorite!!!! :yum: :yum:
Dagnab, Molly, thanks. Looks perfect for movie night!
Hi WereBear, I was hoping some people would come along and say something like, "Oh YEAH, I REMEMBER Puppy Chow from a few years back!" because it is that darn delicious. I'm surprised you don't remember it, WereBear. With a name like "Puppy Chow," it's hard to forget. But yes, this stuff is AAHHHHHMAZING! That's not my photo, but one I pulled from Google Images, but it looks just like that, chocolatey, with the granulated erythritol or Truvia sprinkled on top.
I made a batch 4 nights ago, and I'm still munching on it. It's so crunchy and savory, peanut buttery and chocolatey. If you don't like pb or chocolate, you can just make a mock salted caramel version, or really, anything you like! As long as you use coconut oil and butter as the base, it will harden in the fridge. (I keep mine stored in the fridge, btw). Also, I forgot to add that I added some chopped walnuts in mine. But really, one could get very creative and make all kinds of variations. It's really easy to make. Please do try it and let me know what you think.
Looks like a great party! Since I'm coming from Japan, I'll bring sashimi!
I failed twice at posting a pic, I guess I did not follow the directions correctly! I'm excited to keep trying, though.
Me too Molly, I meant to say something about this, it looks sooooo good!!
Can you add the recipe? I would love to try it!
Keep trying Ferrygirl, You can do it! You have to find the right pic that will let you copy it.
3.5 oz (4 cups) Pork Rinds
1/2 Cup All Natural Peanut Butter
1/4 Cup Coconut Oil
4 Tbsp Butter
3 Tbsp Stevia (or liquid stevia)
3 Tbsp Unsweetened Cocoa Powder
1/8 tsp Vanilla Extract
Melt coconut oil, butter, and peanut butter in a small saucepan (or microwave)
Mix in cocoa powder, stevia, and vanilla
Pour pork rinds into freezer bag and pour chocolate over pork rinds.
Seal the bag and toss to coat
Place in the fridge to cool for 30 minutes – 1 hour
Jalapeno Popper Egg Cups
12 strips bacon
8 large eggs
4 ounces cheddar cheese
3 ounces cream cheese
4 jalapeno peppers (medium, de-seeded and chopped)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Ermagerd, another winner! Thanks for this idea, Meme, everything is so sumptuous.
Ermagerd WearBear, My DD2 always says that... lol
She also says merr......... :lol:
Really sad that I can't find a picture to post, but I would like to contribute a low carb Christmas Pudding. Well actually it is cheddar cheese, shaped into a ball and with the wax covering coloured and textured to resemble the traditional British Christmas Pudding, available from Booths stores.
Thanks for posting the recipe for the Puppy Chow!
One could even substitute the peanut butter for other nut butters. Or add in some chopped walnuts or sliced almonds. (I put walnuts in my puppy chow). Or shredded unsweetened coconut. The base ingredients of rinds, butter, coconut oil, and butter can be used to make so many different things. I also have a recipe to make salted caramel pork rinds. These treats, along with my Dash waffle maker, are making my keto-life easier!
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