Ingredients
- 2 cups of cooked chicken, finely chopped or shredded
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/3 cup dill pickle juice
- 1/4 cup dill pickles, finely diced
- 1 tablespoon fresh dill, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Directions
- In your trusty mixing bowl, combine the chicken, almond flour, and Parmesan cheese. Stir in that beaten egg, pickle juice, diced pickles, and fresh dill until everything is well mixed and cozy.
- Sprinkle in the garlic powder, onion powder, salt, and pepper, giving everything a good old-fashioned mix to ensure the flavors are evenly spread out.
- Heat the olive oil in a large skillet over medium heat. While that’s warming, shape the chicken mixture into small patties, about the size of your palm, if you please.
- Once the oil is hot and ready, fry the patties for about 3 to 4 minutes on each side, until they’re golden and crispy, like the leaves come fall.
- Remove the fritters from the skillet and set them on paper towels, just for a second, to drain any excess oil. There’s nothing wrong with a little glisten, but we don’t want them swimming after they’ve been fried.
Variations & Tips
- If you’re not one for almond flour, you can try coconut flour, now keep in mind you’d need less as it’s quite absorbent.
- For a little kick, consider adding a pinch of cayenne pepper or a splash of hot sauce into your mix.
- Should you find yourself without fresh dill, don’t fret. Dried dill works in a pinch, just remember it’s potent, so use about a third of what you would if it were fresh.
- Leftovers, on the off chance there are any, make a fine cold snack straight from the icebox, or can be reheated in the oven for a quick bite.
Go ahead, my dear, gather those ingredients, and let’s pay homage to the simplicity and inventiveness of our Midwestern roots with these satisfying Low Carb Dill Pickle Chicken Fritters.
