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Instructions:
1. Prepare the Zucchini:
Grate the zucchini using a box grater or a food processor.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is important to avoid soggy fritters!
2. Make the Fritter Mixture:
In a large bowl, combine the ground chicken, grated zucchini, Parmesan cheese, almond flour, egg, garlic powder, onion powder, oregano (if using), salt, and pepper. Mix everything together until well combined. The mixture should be thick but moist enough to form patties. If it feels too wet, you can add a little more almond flour to help bind it.
3. Shape the Fritters:
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. The mixture should make about 8-10 fritters, depending on the size you make.
4. Fry the Fritters:
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the fritters in batches (don’t overcrowd the pan). Cook each fritter for 3-4 minutes per side, or until they are golden brown and cooked through. If necessary, reduce the heat to ensure the fritters cook all the way through without burning on the outside.
5. Drain and Serve:
Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Serve the fritters warm, with a side of dipping sauce like tzatziki, a yogurt-based dip, or even a simple lemon wedge.
Tips for Success:
Squeeze Out the Zucchini Moisture: This is a crucial step! Zucchini contains a lot of water, and squeezing out the moisture prevents the fritters from becoming soggy or falling apart.
Customize the Seasoning: You can adjust the seasonings based on your preferences. Adding some fresh herbs like parsley or basil can enhance the flavor.
Make Ahead: You can prepare the fritter mixture ahead of time and refrigerate it for up to 2 hours before frying. This can help the flavors meld together.
Baking Option: If you prefer to avoid frying, you can bake the fritters at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, flipping halfway through, until golden and cooked through.
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