Refrigerate the chicken and zucchini fritters for up to 3 days. To absorb excess moisture, store it in an airtight container lined with paper towels.
Ingredients
zucchini: 200g chicken breast minced: 300g parmesan: 50 g (1/2 cup)
100g ham: 1 clove garlic: 1 egg: 1 pepper
salt
30 g breadcrumbs (1/4 cup)
cooking oil
Instructions
To remove extra moisture, grate the zucchini and squeeze it with your hands.
In a large mixing bowl, combine the ground chicken breast, Parmesan, ham, garlic, egg, salt, and pepper.
Mix in the breadcrumbs.
Mix until all of the ingredients are thoroughly incorporated.
Scoop out the mixture with a spoon and form it into a doughnut with your hands. More breadcrumbs should be added to the chicken zucchini fritters.
In a nonstick skillet over medium-low heat, heat a little extra virgin olive oil. Cook the chicken nuggets for about 10 minutes on each side in the pan.
Cook until golden brown and thoroughly done.
To avoid fat, drain the chicken and zucchini fritters on a paper towel-lined dish. Serve and have fun!
