# Ingredient List:
→ Proteins
01 - 12 oz cooked chicken breast, finely shredded (rotisserie or poached)
02 - 2 large eggs
→ Vegetables
03 - 2 medium zucchinis (about 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 tbsp chopped fresh parsley
→ Seasonings
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ½ tsp smoked paprika (optional)
→ For Cooking
12 - 2 tbsp olive oil (for frying)
# Step-by-Step Instructions:
01 - Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
02 - In a large bowl, mix shredded chicken, eggs, squeezed zucchini, spring onions, garlic, almond flour, Parmesan, parsley, salt, pepper, and smoked paprika until evenly combined.
03 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
04 - Scoop about ¼ cup of mixture per fritter into the skillet and flatten gently with a spatula. Cook 3–4 minutes per side until golden and cooked through, adding oil as needed and cooking in batches.
05 - Transfer fritters to a plate lined with paper towels. Serve hot, optionally garnished with extra parsley or a dollop of Greek yogurt.
