Peruvian & World Recipes

Chicken Zucchini Poppers Recipe

Chicken Zucchini Poppers
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Chicken Zucchini Poppers

Course: AppetizersCuisine: Peruvian, Italian
Units:

20

Poppers

Delicious Chicken Zucchini Poppers: A savory blend of shredded zucchini, ground chicken, eggs, and flavorful spices like oregano, cumin, and Worcestershire sauce. Coated in Parmesan cheese, fried to perfection in grape oil. A crispy, golden delight!

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Ingredients

  • 2 1/2 cups shredded zucchini

  • 1 1/2 lb ground chicken breast

  • 2 eggs

  • 1 tsp dried oregano

  • Salt to taste

  • 1/4 tsp black pepper

  • 1/4 tsp ground cumin

  • 1 Tbsp Worcestershire sauce

  • 1/2 cup grated Parmesan cheese

  • Oil for frying I used grape oil

Directions

  • In a large bowl, mix all the ingredients. Mixture will be quite wet.
  • Scoop meatballs with a small scoop or heaped Tbsp and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
  • Stovetop Cooking Instructions:
  • Heat a drizzle of oil in a medium pan over medium-low heat.
  • Cook 4-5 at a time for about 5-6 minutes on the first side.
  • Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
  • Baking Instructions:
  • Preheat oven to 400F degrees.
  • Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil.
  • Bake 15 to 20 minutes or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
  • Serve with your favorite dip.

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