Chicken Zucchini Poppers (Print Version)
# Ingredients:
→ For the Poppers
01 -
1 pound ground chicken (at least 7% fat recommended)
02 -
1-2 medium zucchini squash (about 1½ cups shredded)
03 -
2 garlic cloves, minced
04 -
2 tablespoons fresh chives, chopped
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon fresh black pepper
07 -
1-2 tablespoons oil for cooking
→ For the Creamy Cilantro Sauce
08 -
1 cup fresh cilantro
09 -
1 small garlic clove (or more depending on preference)
10 -
1/3 cup mayonnaise
11 -
1 tablespoon cottage cheese
12 -
1 tablespoon distilled white vinegar
13 -
Salt and pepper to taste
# Instructions:
01 -
Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend till combined. Pop in the fridge to thicken and let flavors combine at least 30 min. You can also just chop the cilantro small and mix everything together by hand. Add salt and pepper to taste.
02 -
On a cheese grater, grate the fresh zucchini squash into small pieces and place on a paper towel. Sprinkle with a tiny bit of kosher salt and squeeze to remove excess moisture.
03 -
Place the squeezed zucchini into a large bowl with chicken, garlic, chives, and 1/2 teaspoon kosher salt and a sprinkle of fresh black pepper. Form mixture into 3 inch patties, you should have 6 total.
04 -
Prepare a large nonstick or cast iron skillet with oil and bring to medium heat. Cook chicken patties on each side for 4 minutes until browned on both sides and cooked through. If they're not quite cooked through but getting really brown, pop them in the oven at 350 degrees for 2 minutes or so.
05 -
Serve warm with dipping sauce or top each popper with a little bit of the sauce.
# Notes:
01 -
If you can't find fresh chives, substitute green onion.
02 -
Ground chicken thighs are more flavorful and juicy than ground chicken breast, but both will work for this recipe. It helps the flavor to have chicken breast with some fat - use one that's 93/7% fat.
03 -
For a dairy-free, paleo, or Whole30 sauce, leave out the cottage cheese and replace it with mayo. Cut back on the vinegar to 1-2 teaspoons to taste. Mixture might be a little more thin.
04 -
For an egg-free mayo, see the Aquafaba Mayo recipe mentioned in the original recipe.
05 -
Store cooked poppers in the fridge or freezer for longer storage.