These Paleo Zucchini Chicken Fritters are super easy to hide vegetables plus they are the perfect size for those tiny hands.
4
Servings
11
Ingredients
11
Comments
Ingredients
- 4 individual Egg
- 1 teaspoon mince Garlic, Cloves
- ½ cups Almond Flour
- 2 tablespoons Arrowroot
- ½ teaspoons Baking Soda
- ¼ cups cook and dice Bacon
- 1 pound Ground Chicken
- 2 cups grate Zucchini
- ½ cups mince Onion
- ¼ ounces Coconut Oil
- ⅛ teaspoons Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, wisk egg and garlic together. Add almond flour, arrowroot flour and baking soda until thoroughly combined.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, whisk egg and garlic together. Add almond flour, arrowroot flour and baking soda until thoroughly combined.
- Fold in bacon, ground chicken, zucchini, and onion.
- Heat coconut oil in a frying pan over medium heat.
- Portion out 1/8 cup of the mixture and form into small patties.
- Cook fritters 2-3 minutes on each side, or until chicken is cooked through.
- Place on plate to cool and sprinkle with salt.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 fritters Amount Per Serving
- Calories
- 449
- Total Fat
- 30g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 334mg
- Sodium
- 485mg
- Total Carbohydrates
- 12g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 34g
- WW Freestyle
- 6
11 Comments
Join the discussionThese are super tasty. My daughter is on her 4th one and she asked me to freeze them and pack them in her lunch the first day of school.
These are seriously yummy. It’s not easy finding great paleo dishes that include your veggies, protein & fat in one dish….especially one that’s so fun for the kids.I always cook ground meat longer than directed for fear of undercooking. Even still, these turned out super moist! I used ground turkey.This will be a go to for sure…thanks!
These are delicious made with ground lamb too! I didn’t have any bacon but they were still great!
What a great substitute!
These are SOOOOO delicious. Even my finicky toddler loves them. We used ground turkey because that’s what we had on hand and they came out great. Froze a bunch and reheated today (thawed in the mirco and then baked at 350 for 5 minutes on each side). They came out super delicious as well. We will definitely be adding these to our regualr freezer stash.
Ideas of GF/nut free flour for this recipe?
Dena – I would suggest using coconut flour.
It’s a hit in our house! My one year old and my 2.5 year old scarfed them down. Very happy to have this in our freezer as a staple this month. Thank you!
Yippee!!! Love that it got the green light from the little ones too!
I do Trim Healthy Mama, so I don’t use and am not familiar with arrowroot powder. Any ideas for a substitution? What is its purpose in the recipe? Thanks, in advance.
Hi Kate – You can use cornstarch in place of arrowroot. The purpose of arrowroot is to be used as a thickening agent.