Go Back
Chicken Zucchini Poppers Recipe
Ben Carraoli

Chicken Zucchini Poppers Recipe

I just made a batch of these Chicken Zucchini Poppers, and they vanished in minutes! They’re unbelievably juicy on the inside with a perfect golden-brown crust. It’s my new favorite way to sneak in some extra veggies without anyone noticing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20
Course: Dinner
Calories: 220
Ingredients Method

Ingredients
  

  • 1 pound 454g ground chicken: I recommend using ground chicken that isn't extra lean. A little fat helps keep the poppers tender and juicy.
  • 2 cups about 2 medium zucchini, finely grated: You must use fresh zucchini. Frozen zucchini releases too much water and will result in soggy poppers.
  • 2 green onions finely chopped: These add a mild, fresh onion flavor that complements the chicken without being overpowering.
  • 2 cloves garlic minced: Freshly minced garlic provides the best aromatic and savory punch.
  • 1 large egg: This acts as the primary binder holding all the delicious ingredients together.
  • 1 teaspoon dried oregano: Adds a classic slightly earthy and peppery Mediterranean note.
  • 1 teaspoon dried basil: Contributes a sweet and savory flavor that pairs beautifully with zucchini.
  • 1/2 teaspoon onion powder: This enhances the overall savory depth of the poppers.
  • 1/2 teaspoon salt: Essential for bringing out all the other flavors.
  • 1/4 teaspoon black pepper: For a touch of gentle heat.
  • 2 tablespoons olive oil: For pan-frying to a perfect golden-brown crisp.
  • 1/4 cup almond flour or breadcrumbs optional: A great pro tip if your mixture feels a bit too wet after squeezing the zucchini.

Method
 

  1. First, grate the zucchini using the medium holes on a box grater. Place the grated zucchini into a clean kitchen towel or cheesecloth. Squeeze it firmly over the sink to remove as much liquid as possible. This step is crucial for preventing soggy poppers.
  2. In a large mixing bowl, add the drained zucchini, ground chicken, chopped green onions, minced garlic, and the egg. Sprinkle in the dried oregano, basil, onion powder, salt, and pepper. If the mixture seems overly wet, add a tablespoon of almond flour or breadcrumbs.
  3. Gently mix everything together with your hands until just combined. Be careful not to overwork the mixture, as this can lead to tough poppers. For best results, cover the bowl and let the mixture chill in the refrigerator for about 15-20 minutes.
  4. Once chilled, take small portions of the mixture and shape them into patties or balls, about 1.5 inches in diameter. I like to slightly flatten them into discs, as this helps them cook more evenly. You should be able to make around 20 to 24 poppers.
  5. Heat the olive oil in a large skillet over medium heat. Carefully place the poppers in the pan, ensuring not to overcrowd it. Cook them in batches for about 4-5 minutes on each side, until they are beautifully golden brown and cooked through.
  6. Transfer the cooked poppers to a plate lined with paper towels to drain any excess oil. Serve them hot with your favorite dipping sauce and enjoy the delicious results of your work.