Chicken fritters, elevated! Kids and adults alike will love this colorful keto meal. Fritters are seasoned and fried to golden brown perfection, and served with a creamy avocado yogurt dip and a cool tomato salad. At 8 grams of carbs per serving, this keto chicken dinner will satisfy both the keto police and the picky palette.
2 (400 g) avocados, diced
240 ml (180 g) Greek yogurt
2 garlic cloves, minced salt and ground black pepper
800 g finely diced chicken
breasts or ground chicken
2 large eggs
2 tbsp mayonnaise
28 g (65 ml) scallions, finely sliced
1⁄2 tbsp lemon zest (optional)
11⁄2 tsp salt
1⁄4 tsp ground black pepper
2 tbsp olive oil, for frying
450 g (600 ml) tomatoes, diced
28 g white onions, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
salt and ground black pepper
Mix the avocado with yogurt and garlic in a bowl. Season with salt and pepper to taste. Set aside.
In a big bowl, mix all the ingredients for the chicken fritters. Heat up a large frying pan (or two depending on how many servings you make) with olive oil on medium-high heat. With a big spoon or ice cream scoop, scoop the chicken mixture into the pan (about 3 fritters per serving). Press them down with a spatula to make a fritter. Fry on both sides for about 6 minutes or until cooked all the way through and golden.
While the fritters are frying, mix the tomatoes with the white onion, olive oil, vinegar, salt, and pepper in a bowl. Serve together with the chicken fritters and avocado tzatziki. If you like, garnish with sliced scallions and lemon wedges.