Chicken Carrot Rice Fritters

1.In a large mixing bowl, combine the cooked rice, shredded chicken, and grated carrot. Mix well to combine all ingredients evenly.

2.In a separate bowl, whisk together the eggs, gluten-free flour, baking powder, salt, black pepper, dried thyme, and paprika until smooth.

3.Pour the egg mixture into the rice and chicken mixture. Stir until everything is well coated and combined. The mixture should be thick enough to hold its shape when formed into patties.

4.Heat the vegetable oil in a large skillet over medium heat until shimmering. To test if the oil is ready, drop a small amount of the fritter mixture into the oil; it should sizzle immediately.

5.Using your hands or a spoon, form the fritter mixture into small patties, about 2-3 inches in diameter. Carefully place the patties into the hot oil, making sure not to overcrowd the skillet.

6.Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spatula to flip them gently.

7.Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining mixture, adding more oil if necessary.

8.Serve the fritters warm with a dollop of sour cream on top.