Chicken Zucchini Fritters (aka Kebabs)

You say fritter I say kebab. But in the end it is delicious and a sneaky way to get in extra veggies without really noticing it. My inner picky eater is happy.

I am not a fan of zucchini or cilantro. So the fact that I just put this on the meal plan for next week is saying something. I actually took these over to a party a few weeks ago and literally 4 people asked for the recipe. Ok so 2 of them were my mom and my sister. But still, they were good, I promise!

Served with some homemade guac they are the bomb!

Chicken Zucchini Fritters

Chicken zucchini fritters (aka kebabs)

Sneak some veggies into your kebabs with this one. They taste delicious with a side of my guac too!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Keyword: Paleo, Whole30
Servings: 6


  • 2 zucchinis
  • 1 cup fresh cilantro
  • 2 lbs ground chicken
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp ground cumin
  • 2 tsp red pepper flakes
  • Salt & pepper to taste
  • Oil for frying (avocado oil or ghee is my preference)


  • Grate the zucchini (use a food processor it saves your fingers!) & finely chop the cilantro.
  • Mix all the ingredients (except oil) in a large bowl. It will look like a sloppy mess. I decided not to take a picture of the grossness. You’re welcome.
  • Preheat a large fry pan with the oil/ghee and scoop about golf ball sized balls into the pan. I used my hands cause I’m lazy. But you can use a proper scoop or 1/3 cup measure.
  • Cook for 3-5 mins on med heat. Flip over and squish down lightly with spatula to flatten.
  • Cook for 2-3 mins more on the other side, till golden brown.


Enjoy (preferably with some guac)!

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