These paleo chicken zucchini fritters are so delicious you won’t believe that they’re gluten-free, paleo, and whole 30 approved!
Change up your dinner routine with these easy chicken zucchini fritters. It’s the perfect cross of a chicken fritter and zucchini fritter but better! Kids love them, especially with sour cream or ranch. And the best part, their super healthy (paleo, gluten-free, and whole 30 approved). You get your antioxidant from the zucchini, protein from the chicken breast, and a ton of flavor from the garlic and spices. What’s not to love?
If you prefer zucchini fritters vegetarian (without the meat), be sure to give these greek zucchini fritters a try!
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on Jun 7, 2018, we’ve tweaked it a bit since then.
Ingredients for chicken zucchini fritters
- Meat– chicken breast, or chicken thighs.
- Vegetables– zucchini, garlic
- spices– salt, pepper, cayenne, smoked paprika
- egg
- avocado oil
How to make chicken zucchini fritters
- Shred the zucchini with a box grater and squeeze all the juices out.
- Then place the shredded zucchini into a large bowl along with the ground chicken, pressed garlic, egg, smoked paprika, cayenne salt, and pepper.
- Now combine all the ingredients well and scoop out mounds of the chicken zucchini fritter using a cookie scoop and cook it in a skillet filled with hot oil. Cook on each side for about 4 minutes.
What to serve with paleo chicken zucchini fritters
- We love to dip the chicken zucchini fritters in Greek yogurt sauce.
- Or add them as a side to our garlic zucchini pasta, since zucchinis are abundant in the summertime.
- We also love to add it to other simple pasta dishes like our cheesy baked orzo.
- 2 1/2 cups shredded zucchini
- 1 1/2 lb chicken breast
- 1 egg
- 1 small garlic clove
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- Oil for frying I used avocado oil
- Shred 2 1/2 cup of zucchini with a grater. Squeeze the juices out and place into a large bowl.
- Place the ground chicken, egg, pressed garlic, salt, black pepper, smoked paprika, and cayenne pepper into bowl of shredded zucchini. Mix until all ingredients are well incorporated.
- In a skillet, pour enough oil to over the entire surface of the pan. Bring the heat to medium high heat.
- Scoop the zucchini and chicken mixture using a cookie scoop and place into the hot oil. Cook each side for about 3-4 minutes or until golden brown. Serve warm with ranch or sour cream.
Haven’t made them yet but they sound yummy. Can they be frozen before frying? Or would it be better to fry then freeze and just warm them in the oven when you’re.ready to eat.
Hi Helen, I would cook them then freeze them. Hope that helps 🙂
Do you precook the chicken?
Hi Teri, I do not pre-cook the chicken.