Rosemary Chicken Fritters

Recipe View Pulse 1/3 of the chicken pieces in a food processor until finely chopped, being careful not to overprocess. Transfer to a mixing bowl. (Estimated time: 5 minutes)

Recipe View Repeat with the remaining chicken in two batches. (Estimated time: 10 minutes)

Recipe View In the same food processor, pulse celery, onion, carrots, garlic, and rosemary until finely chopped, about 1/4 inch in size. Add to the mixing bowl with the chicken. (Estimated time: 5 minutes)

Recipe View Add the egg, almond flour, mayonnaise, salt, and pepper to the chicken mixture. Stir well until everything is evenly combined. (Estimated time: 3 minutes)

Recipe View Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until the oil shimmers. (Estimated time: 5 minutes)

Recipe View Use a 1/4-cup measure to drop six portions of the chicken mixture into the hot oil. Gently press each mound into a 3-inch fritter. (Estimated time: 2 minutes)

Recipe View Cook until the chicken is fully cooked and the tops are golden brown, about 2 to 3 minutes per side. (Estimated time: 6 minutes)

Recipe View Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. (Estimated time: 2 minutes)

Recipe View Repeat with the remaining chicken mixture. (Estimated time: 10 minutes)

Recipe View Serve warm and enjoy! (Estimated time: 2 minutes)