Ingredients
For the Chicken Zucchini Poppers
- 1 pound ground chicken (preferably thighs for higher fat content)
- 1-2 medium zucchini squash (about 1½ cups shredded)
- 3-4 garlic cloves, minced (or 1½ teaspoons garlic powder)
- 2 tablespoons fresh chives, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- 1-2 tablespoons avocado or olive oil
For the Cilantro Garlic Dipping Sauce
- 1 cup fresh cilantro
- 1 small garlic clove (or more to taste)
- ⅓ cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
- Salt and pepper to taste
Instructions
- Prepare the Cilantro Garlic Dipping Sauce: Combine the fresh cilantro, one small garlic clove, mayonnaise, cottage cheese, and distilled white vinegar in a food processor or a tall glass if using an immersion blender. Blend until smooth and well combined. Refrigerate the sauce for at least 30 minutes to allow it to thicken and the flavors to meld. Season with salt and pepper to taste before serving.
- Prepare the Zucchini: Using a cheese grater, grate the zucchini onto a paper towel or clean kitchen towel. Sprinkle lightly with kosher salt and squeeze firmly to remove any excess moisture. This step ensures your poppers hold together and aren’t soggy.
- Make the Chicken Mixture: Place the shredded zucchini into a large mixing bowl along with the ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and ¼ teaspoon fresh black pepper. Mix thoroughly to evenly combine all ingredients. Shape the mixture into 8-12 evenly sized patties, about 2-3 inches wide, resembling flattened meatballs.
- Cook the Poppers: Heat 1-2 tablespoons of avocado or olive oil in a large skillet over medium-high heat. Add the chicken zucchini patties and cook for about 4 minutes on each side, or until they turn golden brown and are cooked through. If the patties brown too quickly but are not fully cooked inside, cover the skillet with a lid and reduce the heat to medium for 2 additional minutes to finish cooking gently.
- Serve: Serve the poppers warm, paired with the chilled cilantro garlic dipping sauce. Optionally, top each popper with a small dollop of the sauce for added flavor and presentation.
Notes
- Using chicken thighs instead of breast can add moisture and flavor due to the higher fat content.
- Be sure to squeeze out all excess moisture from the zucchini to prevent soggy poppers.
- The dipping sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the amount of garlic in the sauce according to your preference for a milder or stronger taste.
- These poppers are best enjoyed fresh but can be reheated gently in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
