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Low Carb Chicken Zucchini Feta Fritters Recipe

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These Low Carb Chicken Zucchini Feta Fritters are a delicious high-protein dish perfect for a light lunch or dinner. Made with ground chicken, fresh zucchini, savory cheeses, and aromatic herbs, these fritters are pan-fried to a golden crisp and served with a tangy homemade ranch sauce. A healthy, flavorful meal that’s quick to prepare and sure to satisfy.

Ingredients

Fritters

  • 1 lb ground chicken
  • 1 medium zucchini (grated and squeezed of excess moisture)
  • 1 large egg
  • 2 scallions (diced)
  • 2 tablespoons fresh dill (chopped)
  • 1/3 cup all-purpose flour or almond flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 4 oz feta cheese (crumbled)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons olive oil (for cooking)
  • Lemon wedges (for serving)

Ranch Sauce

  • 1/2 cup Greek yogurt
  • 1 tablespoon Greek yogurt (additional, to make total 1/2 cup + 1 tbsp)
  • 3 tablespoons mayonnaise
  • 1½ tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried dill weed

Instructions

  1. Prepare the Fritter Mixture: In a large bowl, combine the ground chicken, grated and squeezed zucchini, egg, diced scallions, chopped dill, flour (all-purpose or almond), salt, garlic powder, onion powder, paprika, crumbled feta, shredded mozzarella, and grated parmesan. Mix thoroughly, using your hands to ensure even distribution of all ingredients.
  2. Form the Fritters: Using about 1/3 cup of the mixture per fritter, shape the mixture into balls and then flatten them into patties. Place each formed fritter on wax paper or a flat surface and repeat with the remaining mixture.
  3. Cook the Fritters: Heat approximately 1 tablespoon of olive oil in a pan over medium-high heat until hot. Add the fritters to the pan in batches, being careful not to overcrowd. Cook each side for 4-5 minutes, lowering the heat to medium-low to avoid burning, and adding more olive oil as needed between batches. Cook until the fritters are golden brown and reach an internal temperature of at least 165°F (74°C).
  4. Make the Ranch Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, olive oil, milk, salt, garlic powder, and dried dill weed until smooth. Taste and adjust seasoning if necessary.
  5. Serve: Serve the warm chicken zucchini fritters with lemon wedges on the side and the homemade ranch sauce for dipping.

Notes

  • Make sure to squeeze out excess moisture from the zucchini to prevent soggy fritters.
  • You can substitute almond flour for a gluten-free option.
  • Use a meat thermometer to ensure the chicken fritters are fully cooked to at least 165°F.
  • These fritters can be reheated in a skillet or oven for crispiness.
  • Adjust seasonings in the ranch sauce to taste—add more vinegar for tang or more dill for herbiness.

Find it online: https://lauracooks.com/low-carb-chicken-zucchini-feta-fritters-recipe/