Ingredients
Chicken Poppers
- 1 pound ground chicken (at least 7% fat recommended)
- 1-2 medium zucchini squash (about 1½ cups shredded)
- 2 garlic cloves, minced
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 1-2 tablespoons oil for cooking
Cilantro Garlic Dipping Sauce
- 1 cup fresh cilantro
- 1 small garlic clove (or more depending on preference)
- 1/3 cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
Instructions
- Prepare the dipping sauce: Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend until smooth and well combined. Chill in the fridge for at least 30 minutes to thicken and allow the flavors to meld. Alternatively, you can finely chop the cilantro and mix everything together by hand. Season with salt and pepper to taste.
- Prepare the zucchini: Using a cheese grater, grate the zucchini into small pieces. Place the shredded zucchini on a paper towel, sprinkle a pinch of kosher salt over it, then squeeze to remove excess moisture, ensuring the poppers won't be soggy.
- Mix the popper ingredients: In a large bowl, combine the drained zucchini with ground chicken, minced garlic, chopped chives, 1/2 teaspoon kosher salt, and a pinch of fresh black pepper. Mix thoroughly until well incorporated.
- Form the patties: Shape the mixture into 6 evenly sized 3-inch patties, ensuring they hold together well for cooking.
- Cook the poppers: Heat 1-2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Cook the chicken patties for about 4 minutes on each side, until they are nicely browned and cooked through. If they brown too quickly but are not fully cooked, transfer them to a 350°F (175°C) oven for approximately 2 minutes to finish cooking without burning.
- Serve: Serve the chicken zucchini poppers warm with the prepared cilantro garlic dipping sauce, either on the side for dipping or spooned on top of each patty.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy poppers.
- Using ground chicken with a bit of fat (at least 7%) helps keep the poppers moist and flavorful.
- The dipping sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a spicier twist, add a pinch of crushed red pepper flakes to the chicken mixture.
- These poppers can be baked instead of pan-fried for a lower-fat option; cook in a 400°F (200°C) oven for about 15-20 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
