Simple Chicken Poppers with Zucchini

A white bowl filled with cooked meatballs garnished with herbs, placed on a red plate, with tomatoes and cutlery in the background.

Simple Chicken Poppers with Zucchini

These chicken poppers with zucchini are tender, juicy, and perfect for snacking or serving as a light meal. They come together quickly and can be seasoned any way you like for an easy, customizable dish. Great for dipping, sharing, or adding to an appetizer spread.

Course Appetizer, Snack, Snacks

Cuisine American, International

Keyword bake, bowl, chicken breasts, chicken pieces, chicken poppers, chicken, popper, combine, dip, flour, fried chicken, fry, garlic powder, honey, mixture, pepper, recipe, sauce, spicy

Prep Time 20

Cook Time 8

Servings Portions

Calories 221kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Ground Chicken
1 Piece Medium Zucchini shredded and moisture squeezed out
1 Piece Egg
2 Pieces Green Onions chopped fine
2 Cloves Garlic pressed or minced
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
½ teaspoon Salt
¼ teaspoon Black Pepper
1 Tablespoon Olive Oil for sautéing

US Customary - Metric

Instructions

Gather ground chicken, zucchini, egg, green onions, garlic, spices, and olive oil so everything is ready before you start.
Shred the zucchini, then squeeze out as much liquid as possible with paper towels or a cloth to keep the mixture firm.
Mix the ground chicken with zucchini, egg, green onions, garlic, paprika, onion powder, salt, and pepper until smooth and well combined.
Roll the mixture into 1½-inch balls, heat olive oil in a skillet, and cook the poppers for 3–4 minutes per side until golden and fully cooked.

Notes

Grate the zucchini finely: This helps it blend smoothly with the chicken and gives the poppers a better texture. It also makes them cook evenly without large chunks.
Remove excess water: Squeezing the zucchini keeps the mixture from becoming too wet or falling apart. A drier mix holds its shape much better.
Add breadcrumbs for balance: They soak up moisture and create a nice crispy bite on the outside. You can use gluten-free breadcrumbs if you prefer.
Cook in small batches: This allows the heat to circulate well and makes each popper golden and crunchy. Overcrowding the pan can make them soggy.
Chicken part: Use chicken breasts, cut into small pieces before grinding.

Nutrition