INGREDIENTS
- ▢1 zucchini, grated
- ▢1 pound ground chicken breasts
- ▢1 large egg
- ▢⅓ cup coconut flour, 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 pepper, to taste
- ▢3 tablespoons vegetable oil
- ▢Sliced green onions, for garnish, optional
- ▢Chopped fresh parsley, for garnish
INSTRUCTIONS
- Place grated zucchini in a colander and toss with 1/2 teaspoon salt.
- Let stand 10 minutes; then wring zucchini dry with kitchen towels.
- In a large bowl, combine chicken, shredded zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well until completely combined.
- Heat oil in a large non-stick pan set over medium heat.
- Using an ice cream scoop or a large spoon, scoop out the chicken mixture and transfer it to the pan, then slightly flatten to make a patty.You can also form them into a patty with your hands and then add to the pan.
- Cook for 4 to 6 minutes per side, or until golden brown. Add more oil, if needed.
- Cook the fritters in batches; do not crowd the pan.
- Remove from pan and garnish with onions and parsley.
- Serve with your favorite condiments or dip: ketchup, yogurt, mayonnaise, sriracha, aioli, etc..
NOTES
- SERVES 4 as a meal; SERVES 6+ if served as an appetizer. Nutritional Facts are based on 4 servings.
- NET CARBS: 4 g
NUTRITION
Calories: 430 kcal | Carbohydrates: 8 g | Protein: 32 g | Fat: 30 g | Saturated Fat: 18 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 172 mg | Sodium: 380 mg | Potassium: 677 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 578 IU | Vitamin C: 4 mg | Calcium: 232 mg | Iron: 2 mg
