📖 Instructions

1. Grate the zucchini: Begin by grating the zucchini. Place the grated zucchini in a colander. Sprinkle with 1/2 teaspoon of salt and let it sit for about 10 minutes. This helps draw out excess moisture. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. This is crucial – soggy zucchini will ruin the fritters!
2. Prepare the chicken: Dice the cooked chicken into small pieces. You can use leftover rotisserie chicken for convenience, or cook some chicken breast and dice it up. Aim for pieces that are about 1/4 inch in size.
3. Combine ingredients: In a mixing bowl, combine the squeezed-out zucchini, diced chicken, almond flour, shredded cheddar cheese, eggs, minced garlic, chopped chives, salt, and pepper. Mix everything together until well combined. Be careful not to overmix, though; a gentle hand is key.
4. Heat the oil: Place a large skillet over medium heat. Add about 1-2 tablespoons of olive oil or coconut oil. Allow the oil to heat up until it shimmers. A simple test: Flick a tiny bit of water into the pan; if it sizzles, the oil is ready.
5. Form the fritters: Take a spoonful of the chicken and zucchini mixture. Gently form it into a small patty, about 2-3 inches in diameter. Be sure to press lightly to compact the mixture, or they might fall apart when cooking. This may get messy, so use a wet hand if needed.
6. Cook the fritters: Carefully place the fritters in the hot skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Adjust the heat if they are browning too quickly.
7. Remove and drain: Once the fritters are cooked, remove them from the skillet and place them on a plate lined with paper towels. This helps absorb any excess oil and keeps them crispy.
8. Serve: Serve the fritters warm. They’re delicious on their own, but even better with a dollop of sour cream, Greek yogurt, or your favorite keto-friendly dipping sauce. Maybe try a sriracha mayo for a bit of a kick!