Cheesy Zucchini Chicken Fritters

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

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