# Components:
→ Proteins
01 - 12 oz cooked chicken breast, finely shredded (rotisserie or poached)
02 - 2 large eggs
→ Vegetables
03 - 2 medium zucchinis (approximately 10.5 oz), grated
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
→ Binders & Fillers
06 - ½ cup almond flour
07 - ¼ cup grated Parmesan cheese
08 - 2 tablespoons chopped fresh parsley
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ teaspoon smoked paprika (optional)
→ For Cooking
12 - 2 tablespoons olive oil
# Preparation Steps:
01 - Place grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible.
02 - In a large bowl, mix shredded chicken, eggs, drained zucchini, spring onions, garlic, almond flour, Parmesan, parsley, salt, pepper, and smoked paprika until thoroughly combined.
03 - Warm 1 tablespoon olive oil in a large nonstick skillet over medium heat.
04 - Scoop approximately ¼ cup of the mixture per fritter into the skillet and gently flatten with a spatula.
05 - Cook each fritter for 3 to 4 minutes per side until golden brown and cooked through. Add remaining olive oil as necessary and cook in batches.
06 - Transfer fritters to a plate lined with paper towels to drain excess oil. Serve hot, optionally garnished with extra parsley or a dollop of Greek yogurt.
