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4-6
20 minutes
10 minutes
Preheat your Blackstone to medium heat.
In a large mixing bowl, combine 1 lb of ground chicken, 1/4 cup shredded carrots, 1/4 cup diced celery, 1/2 cup shredded mozzarella, 1/3 cup all-purpose flour (have extra on hand), 2 eggs, 2 tsp kosher salt, a pinch of coarse black pepper, 2 tsp garlic powder, and buffalo sauce and ranch dressing to taste. Mix well until all the ingredients are incorporated nicely.
Add a bit of olive oil to your Blackstone. Using a spoon, drop dollops of the mixture onto the griddle and press down to flatten. They don’t need to be perfectly shaped; the goal is to ensure they cook through. Flip once you see them toasting nicely. It's recommended to flip two or three times to ensure thorough cooking without burning. Once done, remove and drain on a paper towel.
To plate, arrange the fritters on a serving platter, garnish with freshly chopped Italian parsley, and provide bowls of buffalo sauce and ranch for dipping. Enjoy!
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