Mexican Chicken and Vegetable Fritters
Mexican chicken and vegetable fritters are the perfect combination of healthy vegetables and chicken, in a saucy tomato-based broth that makes this dish warm and comforting. This meal is a great way to use up leftover chicken or a couple of vegetables hanging out in your produce drawer!
Ingredients
For the fritters
- 1 medium Mexican grey squash ~5.4 ounces or 152g, ~ 1 cup shredded, see notes
- 1 large carrot ~5 ounces or 138g, ~ 1 cup shredded
- 1/4 medium white onion, finely diced ~a heaping 1/4 cup
- 4 large eggs
- 3.5 cups shredded chicken
- Salt to taste
- 1/4 cup vegetable oil or enough to cover the bottom of the skillet, I used canola oil
For the sauce
- 7 roma tomatoes 1lb 9 ounces, 700g
- 3/4 white onion
- 2-3 cloves garlic
- 1 cup chicken broth
- Salt to taste
- 2 tbsp vegetable oil I used canola
Instructions
For the fritters
- Peel and shred the carrot on the large holes of a box grater, yield ~ 1 cup1 large carrot
- Shred squash on the large holes of a box grater, yield ~ 1 cup1 medium Mexican grey squash
- Heat oil in a non-stick skillet over medium-high heat until shimmering, about 2-3 minutes1/4 cup vegetable oil
- Meanwhile, beat eggs in a large bowl with a fork. Add in chicken, onion, carrots, squash, and salt to taste. Mix thoroughly.1 medium Mexican grey squash, 1 large carrot, 1/4 medium white onion, finely diced, 4 large eggs, 3.5 cups shredded chicken, Salt to taste
- Scoop about ~1/4 cup of the mixture per fritter into small mounds in the pan. Allow room for 3-4 fritters in the pan at a time, ensuring that the pan isn't overly crowded.
- Cook for ~2-3 minutes until golden, then flip. Cook for another 1 1/2 minute more or until golden.
- Remove the fritters from the skillet and place them on a paper towel-lined plate. Repeat the previous 2 steps until all of the fritter mixture is cooked.
For the sauce
- Cut the tomatoes and onions in large chunks. Place in the blender with garlic cloves and chicken broth. Blend on high speed for ~45-60 seconds or until smooth.7 roma tomatoes, 3/4 white onion, 2-3 cloves garlic, 1 cup chicken broth
- Heat oil in a large sauce pan until shimmering on medium-high heat, ~2-3 minutes.2 tbsp vegetable oil
- Add sauce to the pan and simmer until the sauce darkens in color, about 8-10 minutes, stirring occasionally
- Add salt to the sauce and stir, taste and adjust for salt if necessary.Salt to taste
Assembly
- Just before serving, add the fritters to the sauce for 2-3 minutes to warm through.
- Serve 2 fritters per person with a bit of sauce.
Notes
Yield ~ 8 fritters, about 3-4 inches in diameter
- Substitute zucchini or yellow summer squash for Mexican grey squash if necessary