Crispy Chicken and Vegetable Fritters

Step by step

Method

1. 01

   Cook the chicken breast: Boil or poach the chicken breast until cooked through. Allow it to cool slightly, then shred it into small pieces.

2. 02

   Prepare vegetables and herbs: Finely chop the onion and bell pepper. Grate the carrot and zucchini, making sure to squeeze out any excess moisture from the zucchini. Mince the garlic. Chop the spinach and fresh parsley.

3. 03

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

4. 04

   Combine wet ingredients: In a separate medium bowl, whisk the eggs and milk together.

5. 05

   Mix the batter: Add the shredded chicken, chopped onion, grated carrot, grated zucchini, diced bell pepper, minced garlic, chopped spinach, and chopped parsley to the bowl with the dry ingredients. Pour the wet egg and milk mixture over the chicken and vegetables. Stir gently until just combined. Be careful not to overmix the batter.

6. 06

   Fry the fritters: Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the skillet, gently flattening each one with the back of the spoon to form a fritter.

7. 07

   Cook until golden: Cook the fritters for 3-4 minutes on each side, or until they are golden brown and cooked through in the center. Work in batches if necessary to avoid overcrowding the pan.

8. 08

   Serve: Transfer the cooked fritters to a plate. Serve warm as a main dish or a savory appetizer.