Ingredients
Main Ingredients
- 1 zucchini (grated)
- 1 pound ground chicken
- 1 large egg
- ⅓ cup coconut flour (alternatively almond flour or all-purpose flour)
- 1 cup finely shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 green onions (thinly sliced, green and white parts)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper (to taste)
- 3 tablespoons vegetable oil
For Garnish (Optional)
- Sliced green onions
- Chopped fresh parsley
Instructions
- Drain the zucchini: Place the grated zucchini in a colander and toss it with ½ teaspoon salt. Let it stand for 10 minutes to draw out excess moisture. Then, thoroughly wring out the zucchini using kitchen towels to remove as much liquid as possible, ensuring the fritters stay firm while cooking.
- Make the fritters mixture: In a large bowl, combine the ground chicken with the dried shredded zucchini, egg, coconut flour, shredded mozzarella, grated parmesan, sliced green onions, chopped parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix everything well until all ingredients are fully incorporated into a cohesive mixture.
- Cook the fritters: Heat the vegetable oil in a large non-stick skillet over medium heat. Using an ice cream scoop or a large spoon, scoop out the chicken mixture and place it into the hot skillet, then gently flatten each scoop into a patty shape with the back of the spoon or your hand. Cook the patties for 4 to 6 minutes on each side, until they are golden brown and cooked through. Add more oil if needed for subsequent batches. Avoid crowding the pan to achieve a crisp exterior.
- Serve: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Garnish with additional sliced green onions and chopped parsley if desired. Serve warm alongside your favorite dips like ketchup, yogurt, mayonnaise, sriracha, or aioli for extra flavor.
Notes
- Be sure to thoroughly drain the grated zucchini to avoid watery fritters that don’t hold together well.
- You can substitute coconut flour with almond flour or all-purpose flour if preferred.
- Adjust the seasoning to your taste, especially the salt and paprika for desired flavor and heat.
- Cook fritters in batches without overcrowding to ensure even crispy cooking.
- Vegetable oil works best for frying, but you can use olive oil for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
