Homestyle Zucchini Patties with Chicken

A plate of cooked chicken meatballs garnished with herbs, served with wooden skewers on a rustic wooden table. A bowl of dipping sauce and some fresh herbs are in the background.

Homestyle Zucchini Patties with Chicken

Craving a crispy bite that’s full of flavor? These zucchini patties are pan-fried to a perfect golden brown, with juicy chicken mixed in for extra heartiness. This easy zucchini fritters recipe makes delicious patties, perfect as a light side dish or appetizer. A great way to use up fresh summer zucchini while keeping it homestyle and satisfying.

Course Appetizer, Main Course, Main Dishes, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword crispy, dill, dip, fritter, grate, grated zucchini, grater, parmesan, parmesan cheese, patty, shredded zucchini, side dish, skillet, zucchini fritter, zucchini fritters recipe, zucchini mixture, zucchini patties

Prep Time 20

Cook Time 8

Servings Portions

Calories 216kcal

Author Zuzana Paar

Equipment

1 Mixing Bowl
1 Grater
1 Paper Towel
1 Skillet

Ingredients

½ Pound Ground Chicken
1 Piece Zucchini gsmall, rated and squeezed dry
1 Piece Egg
1 Piece Garlic Clove finely minced
1 Piece Green Onion thinly sliced
¼ teaspoon Paprika
¼ teaspoon Onion Powder
¼ teaspoon Salt
Pinch Black Pepper
Olive Oil for pan-frying

US Customary - Metric

Instructions

Collect all your ingredients: ground chicken, zucchini, egg, green onions, garlic, and spices. Make sure olive oil is ready for cooking. Prepping everything ahead makes the cooking process smoother and faster.
Grate the zucchini and squeeze out the excess moisture using paper towels or a clean cloth. Removing the water helps the poppers hold their shape while cooking. This ensures they stay firm and not soggy.
In a large bowl, combine the ground chicken, grated zucchini, egg, green onions, and garlic. Add paprika, onion powder, salt, and pepper, then stir until the mixture is uniform. The filling should be easy to shape into small balls.
Scoop out small portions of zucchini mixture and roll them into 1½-inch balls. Heat olive oil in a skillet over medium heat and arrange the patties without crowding the pan. Cook each side for 3–4 minutes until golden brown and fully cooked through.

Notes

Drain the Zucchini Well: Squeeze out excess moisture from the grated zucchini with clean kitchen towel before mixing it with chicken. This helps the patties hold together and prevents them from being soggy.
Preheat the Skillet: Make sure your skillet is hot before adding the patties. A properly heated pan gives them a nice golden crust and cooks them evenly inside.
Use Light Oil: Choose a light cooking oil, like olive or avocado, to fry the patties. It ensures even cooking without overpowering the flavors of zucchini and chicken.
Don’t Overcrowd the Pan: Cook the patties in small batches so they have enough space. Overcrowding lowers the temperature, making them less crispy and harder to flip.

Nutrition