I’m a little bit obsessive when it comes to food. I can happily eat the same thing day after day, while The Pastor scratches his head and looks for something else to eat.
It was pretty clear this recipe was a keeper when he willingly ate these fritters twice in three days for lunch. Easy and quick to make, they’re perfect for using up leftover chicken but work equally well with canned chicken if that’s what you have on hand. They’re also great for that glut of zucchini I’m still getting from family and friends that garden.
And I have to give credit to the Paleo Parent’s for the birth of this recipe. The zucchini latkes in Eat Like A Dinosaur are probably my most made recipe in a cookbook that I use weekly, and I’ve been playing around with more savory versions for months.
Indian Spiced Chicken Zucchini Fritters
Serves 2 or 3
1 zucchini, grated
1 carrot, grated
1 breast or 1 can chicken, cooked
2 eggs, beaten
3 t. vadouvan or curry powder (though I’d recommend starting with less. I like my spices strong!)
salt and pepper to taste
1/4. c coconut oil for frying, give or take
Squeeze the heck out of those veggies. Get out as much liquid as you possible can – it keeps the fritters from getting soggy and helps minimize coconut oil splatters when you’re cooking.
Side note: Yep, I’m using canned chicken here. It’s not my favorite but it’s what I had on hand on a day without leftovers.
Pour in about half the beaten eggs and mix to combine, and add more as needed. You don’t want it runny or a bunch of egg sitting in the bottom of the bowl – the chicken and veggies will seem to soak it up pretty well.
Turn the stove to medium-high (more medium than high). In a frying pan or cast iron skillet, heat about a quarter of a cut of coconut oil.
Using a tablespoon from the silverware drawer, gently drop spoonfuls of the egg mixture into the pan. Press down just a bit so they’re fairly even in thickness. Be careful not to crowd them too much. It takes a few minutes per side to become golden brown. They’re not the easiest to flip, so it’s best to keep them on the small side.
Remove briefly (very briefly or they stick) to a papertowel or to a bed of raw spinach (the heat and oil will gently wilt and season the spinach it’s good!).
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