My cookbook is here! 
These chicken zucchini feta fritters are a breeze to make for meal prep or your next BBQ. They’re packed with flavor, juicy delicious and great for weightloss!
If you’re looking for a quick, satisfying meal that won’t derail your health goals. These chicken zucchini feta fritters are the ultimate weeknight solution. My family and I could not get enough.
The magic of this recipe lies in its macro friendly profile, perfectly tailored for healthy weight management. By swapping heavy starches for low carb zucchini and a minimal amount of flour, these savory patties offer a high protein, low carb alternative to traditional comfort food.
To elevate the dish, pair the warm fritters with a cool, creamy lazy ranch dip. Easily combine a protein rich Greek yogurt and mayo base with splashes of red wine vinegar, olive oil, and a touch of milk. This effortless sauce brings a bright and tangy zip to this chicken fritter.
If you like this recipe, you will also love my 4 Ingredient Broccoli Chicken Fritters or my Cheesy Spicy Chicken Fritters.
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Low Carb Chicken Zucchini Feta Fritters (High Protein)
Ingredients
- 1 lb (0.45 kg) ground chicken
- 1 medium zucchini, grated + squeezed
- 1 large egg
- 2 scallions, diced
- 2 tbs dill, chopped
- 1/3 cup (35 g) all purpose flour, (or almond flour)
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + paprika
- 4 oz (115 g) feta cheese, crumbled
- 1 cup (110 g) shredded mozzarella
- 1/4 cup (25 g) grated parmesan
- 3 tbs olive oil
- lemon wedges, for serving
Lazy Ranch Dip:
- 1/2 cup + 1 tbs (100 g) Greek yogurt
- 3 tbs mayo
- 1½ tbs red wine vinegar
- 1 tbs olive oil
- 2 tbs milk
- 1/2 tsp each salt + garlic powder
- 1/4 tsp dill weed
Instructions
- In a large bowl, combine the ground chicken, squeezed zucchini shreds, egg, scallions, dill, almond flour, salt, garlic powder, onion powder, paprika, feta, mozzarella and parmesan cheese until combined – I used my hands to mix. Use about 1/3 cup of the mixture per fritter – form a ball and flatten it out to fritter shape. Place on wax paper or flat surface and repeat with remaining mixture.
- Heat about 1 tablespoon olive oil on a pan over medium-high. Once hot, add the patties but don't overcrowd the pan too much. You will have to work in batches. Cook for 4-5 minutes per side, lowering the heat to medium-low to prevent burning. Add more oil if needed, as you go along. Cook until golden brown and internal temp reads at least 165℉. Serve with lemon wedges.
Ranch:
- Whisk together all ingredients until smooth. Taste and adjust any seasonings if needed.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days or freezer for 3 months.
- Nutritional facts are for fritters only.
- You can use any type of shredded cheese you prefer.
- You can use ground turkey instead of chicken.
- This recipe yields about 13 fritters. Nutritional info is broken down per fritter.
- Serving size is about 2 or 3 fritters per person. But you do what works for you.
- If you use almond flour instead of all purpose flour, it cuts the carbs in HALF!
I can’t wait to make them
Youre going to love em Suzanne
Delicious
Thanks for trying the fritters Jeanie
Update on my comment of Sep 1st: added more almond flour and it still doesn’t hold well to make the patties. Made 2 and had to fry them breaking them into small bite size pieces. I’m just wondering if everyone that made this dish used wheat flour or almond. I froze the rest of the mix for when I have more patience. The sauce with the bite pieces is really good, but something’s wrong with my mix.
I made the mix yesterday and followed the instructions to a T; today I was going to fry them and the consistency is not as yours, seems it needs more binding ingredients. I made mine with almond flour. I made 3, and it was hard to turn them over as they were so soft! Will add an egg and a little more almond flour. I hope I hear from you, don’t know what went wrong. I squeezed all the liquid from the zucchini, so it’s not that. Hope the rest comes out good.
These were so easy to make! And the sauce was delicious!
Hi Cynthia, I’m so glad you loved the recipe!
Absolutely amazing flavour. Will definitely do these again and again.
I’m so glad you loved them!