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Chicken Fritters with Zucchini

These Chicken Paleo Zucchini Fritters are so delicious you won't believe that they're gluten-free, paleo, and whole 30 approved!  Follow my flavor-packed recipe for a tasty meal!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 40 fritters
Calories 22kcal
Author Dina



  • Shred 2 1/2 cups of zucchini with a box grater. Squeeze the juices out and place them into a large bowl.
  • Place the ground chicken, egg, pressed garlic, salt, black pepper, smoked paprika, and cayenne pepper into the bowl of shredded zucchini. Mix until all ingredients are well incorporated.
  • In a skillet, pour enough avocado oil to cover the entire surface of the pan. Bring the heat to medium-high heat. Tip: you can use any kind of high smoke point oil like vegetable, calona, or corn oil.
  • Scoop the zucchini and chicken mixture using a large trigger release cookie scoop and place it into the hot oil. Cook each side for about 3-4 minutes or until golden brown. Serve warm with ranch or sour cream.



Calories: 22kcal | Protein: 3g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 84mg | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 3mg | Iron: 0.1mg