Servings: ~20 small fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: ~30 minutes
Ingredients
Main Ingredients
- 1 large zucchini (about 2 cups), grated
- 1 lb ground chicken
- 1 large egg, beaten
- 1 cup cottage cheese
- 2 fresh garlic cloves, minced
Seasonings & Flavor
- 1 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1 tsp dried or fresh dill weed
- 1 tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
For Cooking
- Avocado oil, ghee, coconut oil, or tallow (for frying)
Instructions
-
Prep the zucchini
Grate the zucchini and sprinkle lightly with salt.
Let sit for a few minutes, then squeeze out as much moisture as possible using a clean towel or cheesecloth. -
Mix the fritter batter
In a large bowl, combine the squeezed zucchini, ground chicken, egg, cottage cheese, garlic, lemon juice, lemon zest, dill, onion powder, salt, and pepper.
Stir well until fully combined. The mixture will be soft. -
Cook the fritters
Heat about 2 tablespoons of oil in a large skillet over medium heat.
Spoon the mixture directly into the pan and gently flatten with a spatula to form patties. -
Brown & cook through
Cook for 3–4 minutes per side, until golden brown and fully cooked through.
Work in batches if needed. -
Serve
Enjoy hot, straight from the pan.
Additional Notes
- Meal Prep Gold: These keep well in the fridge for up to 4 days.
- Reheating: Reheat on the stovetop, air fryer, or microwave.
- Extra Crisp: Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Dipping Ideas: Greek yogurt sauce, garlic aioli, or lemon tahini.
Variations
- Low-Carb/Keto-Friendly: Already low carb and high protein.
- Herb Swap: Try parsley or chives instead of dill.
- Spice It Up: Add chili flakes or smoked paprika for heat.
