Spicy Chile Chicken Fritters Recipes

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SPICY CHILE CHICKEN FRITTERS



Spicy Chile Chicken Fritters image

These low-carb chicken fritters are bursting with flavor from Hatch chiles, cumin, and mayonnaise. Serve with extra wing sauce, if desired.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 12

Number Of Ingredients 14

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 eggs, lightly beaten
1 (4 ounce) can Hatch green chiles, drained
½ cup chopped onion
½ cup almond flour
2 tablespoons mayonnaise
3 cloves garlic, peeled and smashed
2 teaspoons chili powder
1 teaspoon chipotle chile powder
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tablespoons Buffalo wing sauce, or to taste
¼ cup avocado oil, or as needed

Steps:

  • Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
  • Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
  • Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
  • Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 3.6 g, Cholesterol 57.7 mg, Fat 12.6 g, Fiber 1 g, Protein 9.7 g, SaturatedFat 2 g, Sodium 426.3 mg, Sugar 0.9 g

SPICY CHICKPEA FRITTERS



Spicy Chickpea Fritters image

This recipe is a the product of a trial and error development of my own. Middle Eastern food like falafel is the inspiration. I hope you enjoy them. They can be served cold with salad or warm with stir-fry vegetables. Also good served on their own as a snack or dipped in your favourite sauce. To add your own personal touch you could experiment with your favourite herb & spice blends. Freezes well for three months. Preparation time excludes time used to soak chickpeas. If desired you can omit the 150 g water and the bouillon granules or powder and replace with 150 ml stock liquid. Italian herbs are a blend of marjoram, basil, red bell peppers, oregano, rosemary, parsley and thyme.

Provided by Samira SHF

Categories     Lunch/Snacks

Time 1h

Yield 12 large fritters, 4-6 serving(s)

Number Of Ingredients 17

150 g dried garbanzo beans
3 medium onions
150 ml cold water
5 black peppercorns
3 teaspoons instant bouillon granules (vegetable or chicken flavour as desired)
3 cloves
1/4 teaspoon ground cinnamon
1 cardamom pod (seeds only)
1 teaspoon chili flakes
1/4 teaspoon ground cumin
2 teaspoons mixed Italian herbs
1 tablespoon fresh coriander
5 garlic cloves
50 g tomato paste
2 tablespoons virgin olive oil
4 tablespoons fresh parmesan cheese (grated)
2 eggs

Steps:

  • INSTRUCTIONS.
  • Wash chickpeas and pick over to remove foreign matter and discoloured chickpeas.
  • Soak chickpeas in water for at least 4 hours (or overnight if possible).
  • Place all dry ingredients in a large mortar & pestle and grind until well blended.
  • Add fresh herbs to mortar and grind well.
  • Add tomato paste and oil to mortar and mix well.
  • Wash and drain chickpeas and place in food processor with onions and 150mls of cold water (or stock). Blend until well crushed but not to a paste.
  • Add herb and spice mixture to processor and blend with chickpea mixture.
  • Transfer chickpea mixture to a bowl and add eggs and grated parmesan cheese and mix well (beat eggs lightly before mixing through).
  • Add flour and mix through until the mixture is thick but can still fall off the spoon (slightly runny). Then stand for about 30 minutes so flavours blend together.
  • Spray frying pan with cooking oil and heat to medium heat.
  • Place dollops of the mixture into the frying pan and cook both sides until golden, turning once only. (Cook in batches ensuring pan is wiped and re oiled between batches).
  • For vegetarian use vegetable bouillon only or a vegetarian fake chicken flavor only.

Nutrition Facts : Calories 312.8, Fat 13.5, SaturatedFat 3.1, Cholesterol 111.1, Sodium 247.3, Carbohydrate 35.7, Fiber 8.6, Sugar 9.4, Protein 14.4

SPICY CHICKEN FRITTERS



Spicy Chicken Fritters image

Make and share this Spicy Chicken Fritters recipe from Food.com.

Provided by ummi77

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

300 g chicken breasts, minced
1 egg, beaten
2 tablespoons onions, finely chopped
1 tablespoon spring onion, finely chopped
1/2 tablespoon red chile, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
oil (for frying)

Steps:

  • Place chicken in a bowl and add other ingredients.
  • Mix well.
  • Heat oil approx 2cm in depth.
  • Drop teaspoonfuls of mixture into the hot oil.
  • Deep fry for a few minutes until golden brown.
  • Drain on paper towel.
  • Serve with Cucumber Mint Dip.

Nutrition Facts : Calories 150.4, Fat 8.2, SaturatedFat 2.4, Cholesterol 100.9, Sodium 646.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 17.3

SPICY CHICKEN CHILI



Spicy Chicken Chili image

My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (4 quarts).

Number Of Ingredients 21

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon olive oil
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.

Nutrition Facts :

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