High-Protein Chicken Liver Fritters
Method
Carefully trim the chicken livers, removing any visible fat, connective tissue, or tough membranes. Pat dry with paper towels.
Place the chicken livers, onion, carrot, egg, and garlic (if using) into a food processor or blender. Blend until the mixture is smooth and evenly combined.
Transfer the mixture to a large bowl. Add the spelt flour, salt, black pepper, smoked paprika, and chopped parsley. Stir until a thick batter forms.
Heat a large non-stick skillet over medium heat and lightly coat it with cooking spray or a thin layer of olive oil.
Spoon about 2 tablespoons of batter into the skillet for each fritter, leaving space between them.
Cook for 2–3 minutes per side, or until the fritters are golden brown and fully cooked through. The centers should no longer be pink.
Transfer the cooked fritters to a plate lined with paper towels and repeat with the remaining batter.
Serve warm with a generous spoonful of Greek yogurt or Skyr and garnish with fresh herbs.
These liver fritters are excellent for meal prep and taste just as good reheated the next day. For an extra Mediterranean touch, serve them with a refreshing yogurt sauce made from Greek yogurt, garlic, lemon juice, fresh dill, and chopped cucumber. Pair with a crisp tomato and cucumber salad or steamed vegetables for a balanced, protein-rich meal.
Nutrition Facts
Per 100 g
