Mexican chicken and vegetable fritters are the perfect combination of healthy vegetables and chicken. Serve with a saucy tomato-based broth to make this dish extra warm and comforting!
Hungry yet? Let’s get cooking!
For the fritters – 1 medium Mexican grey squash – 1 large carrot - 1/4 medium white onion - 4 large eggs -3.5 cups shredded chicken -Salt to taste – 1/4 cup vegetable oil For the sauce – 7 roma tomatoes – 3/4 white onion – 2-3 cloves garlic – 1 cup chicken broth – Salt to taste – 2 tbsp vegetable oil
01
Shred the Mexican grey squash and carrot on the large holes of a box grater.
02
Beat eggs with a fork in a large bowl. Mix in shredded vegetables, chopped onion, shredded chicken, and salt.
03
Scoop about 1/4 cup of fritter mixture (1 fritter) into a non-stick frying pan with hot oil. Fry until each side is golden brown. Place as many fritters in the pan as possible, without overcrowding.
04
Move cooked fritters to a paper towel-lined plate to drain excess oil. Repeat previous step until all fritters are fried.
05
Blend sauce ingredients until smooth. Add to a skillet with a bit of hot oil and cook until the sauce darkens, ~8-10 minutes.
07
Serve 2 fritters per person with a bit of sauce. Corn tortillas and beans make this a complete meal!