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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!