NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup sweet corn kernels

1 large egg

1 tbsp coconut flour

2 tbsp green onions

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Finely dice the chicken thighs into very small, pea-sized pieces to ensure even cooking and a cohesive fritter texture.

• 2

  In a medium mixing bowl, whisk the egg until smooth, then add the diced chicken, corn kernels, sliced green onions, coconut flour, garlic powder, sea salt, and black pepper.

• 3

  Stir the mixture thoroughly until the coconut flour has absorbed the moisture and the ingredients are well combined.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Scoop the mixture into the skillet to form three or four equal-sized patties, pressing down gently with a spatula to flatten them to about half-inch thickness.

• 6

  Cook for 4 to 5 minutes on the first side until a deep golden-brown crust forms.

• 7

  Flip the fritters carefully and cook for an additional 4 minutes, or until the chicken is fully cooked through and the centers feel firm.

• 8

  Remove from the pan and serve immediately while the edges are perfectly crispy.