# What You Need:
→ Proteins
01 - 12 oz cooked chicken breast, finely shredded
02 - 2 large eggs
→ Vegetables
03 - 2 medium zucchinis (approx. 10.5 oz), grated
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
→ Binders & Fillers
06 - ½ cup almond flour
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley
→ Seasonings
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ½ tsp smoked paprika (optional)
→ For Cooking
12 - 2 tbsp olive oil
# Directions:
01 - Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
02 - In a large bowl, mix shredded chicken, eggs, drained zucchini, spring onions, garlic, almond flour, Parmesan, parsley, salt, pepper, and smoked paprika until uniformly incorporated.
03 - Warm 1 tablespoon olive oil in a large nonstick skillet over medium heat.
04 - Spoon approximately ¼ cup of mixture per fritter into the skillet and gently flatten with a spatula.
05 - Cook each side for 3 to 4 minutes until golden brown and thoroughly cooked. Add remaining olive oil as needed and work in batches.
06 - Transfer fritters onto a paper towel-lined plate. Serve hot, optionally garnished with additional parsley or a dollop of Greek yogurt.
