Colombian Snack Recipe: Mouthwatering Coconut-Crusted Chicken Fritters with Avocado Crema (Paleo)

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1. 4 cups unsweetened shredded coconut, divided 2. 1 lb boneless chicken breasts, cut into bite
• sized pieces 3. 4 large eggs 4. 1/4 cup almond flour 5. 1 tsp ground cumin 6. Salt and black pepper, to taste 7. Avocado Crema: 8. 2 ripe avocados 9. 1/2 cup full
• fat coconut milk 10. 1/4 cup fresh lime juice 11. 1 clove garlic 12. Salt and black pepper, to taste

Instructions

1. Preheat oil for deep frying in a heavy pot over medium heat to 350°F (175°C).
2. In a shallow dish, whisk together 3 cups of shredded coconut, almond flour, cumin, salt, and pepper.
3. In another shallow dish, beat eggs with a pinch of salt.
4. Dip chicken pieces in egg mixture, then roll in coconut almond flour mix to evenly coat.
5. Carefully lower the coated chicken into the hot oil and fry until golden brown and cooked through, about 4 6 minutes. Transfer to a paper towel lined plate to drain.
6. For Avocado Crema: In a blender or food processor, combine avocados, coconut milk, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
7. Serve fried chicken warm with a dollop of Avocado Crema on top.

Chef’s Insight

The coconut-almond flour mixture creates a crispy coating that perfectly balances the tender, juicy chicken inside.

Notes

For a spicy kick, add a pinch of cayenne pepper to the coconut-almond flour mixture.