Easy to make, these Keto Mexican Chicken Fritters are perfect for a quick and healthy weeknight dinner

We all need a catalogue of easy family meals up our sleeve!

Mexican recipes are great because you can dial up the spice level to your tastes, or completely omit it without having a boring meal.

We love family style eating with everything piled on the center of the table. This is a great recipe for either a quick weeknight fix, or easily doubled or tripled to feed a crowd.

Accompanied by a quick guacamole and sour cream, you can also add some fresh lime and fresh cut red chili to spice things up.

The best part? Using leftover roast chicken! I’ll usually cook a roast chicken on a Sunday night, and then have leftover meat to use for dinner the next day. You can also grab a rotisserie chicken from the supermarket and have this easy recipe on the dinner table in just 20 minutes.

Cooking methods

I offer two cooking methods in the recipe, oven baked or pan-fried.

Oven baking is a little simpler, but you don’t get that lovely crispy finish that a fried chicken fritter will give you.

So make sure you’ve got a quality non-stick pan and the fritters will be crisp and golden in just 3 - 4 minutes each side.

I use a Pyrolux Pyrostone Frypan and it is a life saver. It can go from induction to gas, and in the oven up to 180C and is still easy to clean.

I’ve realised over the years that investing in quality kitchenware pays for itself. I used to buy cheap $15 - $20 pans from the supermarket and end up replacing them often.

Most importantly, make sure your non-stick cookware is PFOA free (i.e. no nasty chemicals leaching into your food from the pan).

Vegetarian option

You can make this tasty dish vegetarian as well. Instead of using chicken, grate 2 zucchinis. Generously cover the grated zucchini with salt and let it stand for 15 minutes.

Then squeeze out all the moisture with a clean tea towel or paper towel. Add ¼ cup almond meal to the mix until it can be formed into patties.

Here is the recipe for this easy, family friendly Mexican Chicken Fritters Recipe.

Low Carb Keto Mexican Chicken Fritters

Serves: 2 (easily doubled or tripled!)

Time: 15 - 20 minutes depending on cooking method

Ingredients

Fritters

• 250 grams cooked, finely shredded chicken
• ½ cup grated cheese
• 2 eggs
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp oregano
• ½ tsp chilli flakes

Guacamole

• 1 avocado
• Pinch salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tbsp lime juice

Accompaniments

• 4 tbsp sour cream
• 3 cups salad leaves
• 8 cherry tomatoes
• ⅛ red onion, thinly sliced

Method

1. Locate a large non-stick frying pan to fry the fritters in. I use a Pyrolux Pyrostone frying pan here.  If you prefer to bake the fritters, preheat the oven to 200C and line a baking tray with baking paper.
2. Combine all the ingredients for the fritters in a mixing bowl ensuring the eggs and cheese are mixed through evenly.
3. Using your hands, shape a quarter of the mixture into a patty about 1cm thick and 10cm across.
4. Fry over medium heat for 3 - 4 minutes per side. Frying will give a crispier finish, and using a quality non-stick frying pan will mean no oil is required. Alternatively, bake for 12 - 15 minutes until firm.
5. Meanwhile, mash together the guacamole ingredients, tasting for salt and more chilli at the end.
6. Serve the crispy Mexican Fritters atop a pile of mixed salad leaves with cherry tomatoes and red onion, plus sides of sour cream and guacamole.