Paleo Chicken Zucchini Fritters

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?

Ingredients:

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)

Instructions:

1 . Shred 2 1/2 cup of zucchini with a grater. Squeeze the juices out and place into a large bowl.

2 . 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.

3 . In a skillet, pour enough oil to over the entire surface of the pan. Bring the heat to medium high heat.

4 . 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.

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Paleo Chicken Zucchini Fritters

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 40 fritters

Author: Dina from SimplyHomeCooked.com

Ingredients

• 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

Instructions

1. Shred 2 1/2 cup of zucchini with a grater. Squeeze the juices out and place into a large bowl.
2. 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.
3. In a skillet, pour enough oil to over the entire surface of the pan. Bring the heat to medium high heat.
4. 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.