The Keto Diaries — Chicken Fritters

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Note: these aren’t mind. I ended up using foil instead of parchment and they stuck. But the recipe is still solid… just if you use parchment paper. I didn’t want to take a picture of mine because they were ugly. But had I used parchment, they’d totally look like this 😉

Hokay!

So I made something completely and utterly delicious the other night, that would have been better had I used parchment paper (which I didn’t have any). Although poorly executed, I scraped them off and ate them all the same with a little bit of sour cream to dip.

What you’ll need:

  • Two chicken thighs, finely chopped
  • A cup and a half of mozz cheese
  • Half a cup of grated parm cheese
  • Quarter of a cup of crushed pork rinds
  • Heaping table spoon of sour cream
  • Three eggs
  • Two green onions cut thin
  • Quarter of a bell pepper, finely chopped
  • Seasonings: salt, pepper, basil, parsley, crushed red pepper, garlic powder

What you’ll do:

Preheat oven to 375. Lay out PARCHMENT PAPER on your baking sheet. Scoop out  roughly table spoon sizes of your mixture and lay out on your PARCHMENT PAPER. Kind of flatten out a bit. Think salmon patty. Leave about 1-2 inches between each patty. Bake for 30-35 minutes.

You can also fry this as well, but I was lazy and didn’t want to stand over a frying pan.

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