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1.5 lb chicken breasts finely diced
2 large eggs
1/2 cup superfine almond flour
1 cup shredded white cheddar cheese
1/2 cup shredded parmesan cheese
1 tbsp finely chopped parsley
2 tablespoons thinly sliced scallions
2-3 teaspoons lemon & garlic seasoning
1/8 tsp ground black pepper
Oil for cooking

1/3 cup mayonnaise
1 teaspoon lemon & garlic seasoning
1 tbsp lemon juice
1 tsp dried or fresh dill finely chopped


Start by making the aioli. Place all of the aioli ingredients into a small bowl and mix to combine. Cover and place into the fridge to set for at least 30 minutes.

In a large bowl, add all of your chicken fitter ingredients. Stir or use hands to completely combine, making sure that the eggs are fully incorporated.

Add oil to a large nonstick skillet, I added approximately 1/4 cup to a 10” skillet. Heat oil over medium to medium-low heat. Using hands or a tablespoon, scoop chicken and form small patties with your hands. Add chicken patties to the heated skillet. Do not cook all the fritters at once. I cooked mine in batches of four.

Fry fritters until they’re a deep golden brown, approximately 2 1/2-3 minutes per side. Optional to garnish with extra scallions or chopped parsley. Serve with Lemon, Garlic & Dill Aioli, and…ENJOY!

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