Snack fritters with chicken filet, zucchini and green onions
Unusual chicken fritters with the addition of shredded zucchini. In one bite it's hard to tell whether these are more meat or vegetable fritters, because the delicate flavor of young zucchini is clearly noticeable. There is also a fairly large amount of greens in the stuffing, which gives the zucchini-chicken pancakes a bright aroma and taste. With sour cream these fritters are simply incomparable! Ingredients (for 3 servings)
Chicken fillet - 250 g
Zucchini - 230 g
Onions - 90 g
Garlic - 2 cloves
Potato starch - 80 g
Mayonnaise - 60 g
Eggs - 2 pcs.
Green onions - 20 g
Fresh dill - 5 g
Fresh parsley - 10 g
Refined sunflower oil - 80 ml
Salt - 1 tsp (or to taste)
Ground black pepper - 1/5 tsp
Prepare the necessary ingredients.
Cut the chicken fillet into small pieces.
Wash and dry young zucchini and trim the edges. Slice the zucchini into free slices.
Peel and chop the onion into random pieces.
Rinse the greens (dill, parsley and spring onions) and pat dry with paper towel.
Pass the chopped chicken fillets through a meat grinder.
Also mince zucchini, onions and herbs through the meat grinder right into the bowl with the minced chicken.
Peel the garlic and pass it through a press into a bowl.
Throw in the eggs, sprinkle salt and ground black pepper.
Mix it.
Pour potato starch into the minced meat and add mayonnaise.
Once again, mix the minced meat thoroughly.
Heat sunflower oil in a frying pan.
Using a tablespoon, place the stuffing in the frying pan in the form of flat round-shaped tortillas, using about 1.5 tablespoons of stuffing per pancake.
Fry the zucchini chicken fritters over moderate heat for 3 to 4 minutes on each side.
When done, place the fritters on a paper towel to soak up the excess oil.
Do the same with all the stuffing.
I got 15 zucchini chicken fritters with the above amount of products.
Serve fritters with zucchini and greens warm with sour cream or sour cream-garlic sauce.
Bon appetit