Zucchini pancakes with chicken fillet. Fritters with chicken fillet

Tender pancakes from chicken breast and zucchini will be a wonderful basis for lunch or dinner! They are an independent dish, because they combine poultry meat with vegetables - this is the best tandem! Therefore, you can serve them just like that, without anything. But if you wish, no one forbids stirring up some side dish for them. It can be any cereal, beans, peas, as well as potatoes or pasta, because there is very little flour in pancakes.

Fritters from chicken fillet and zucchini are lighter and more tender than just chicken. Of course, you already guessed that it's all thanks to the summer pumpkin - that is, zucchini. It has a low calorie content (27 kcal), is easily digestible (therefore, it can be included in the diet of people with gastrointestinal problems) and contains potassium, iron, vitamins C, PP, B1, B2, B6.

So after all this I want to call him a miracle zucchini! It dilutes the chicken flavor and, thanks to its juiciness, prevents dry breast meat from being tough in baked goods. That is why chicken breast and zucchini pancakes are so tender and easy to digest. However, in terms of cooking, too. You just need to combine all the necessary ingredients together in a crushed form, mix and send to the pan, giving the future pancakes an oval or round shape.

If desired, chicken fillet pancakes with zucchini can be supplemented with a sauce based on sour cream, mayonnaise or tomato paste. If you are not a supporter of mayonnaise, just prepare your own, homemade, without preservatives and dyes. There are several recipes on the site - egg mayonnaise, lean mayonnaise with flour and apples. And you can add mustard or sweet and sour berry-sour cream sauce ... Choose to your taste! Or you can bake these pancakes and experiment with serving options each time. I think your household will quickly choose exactly the option that they like the most!

So, let's learn in detail with step-by-step illustrations how to make delicious, tender and at the same time very satisfying chicken pancakes with zucchini!

Ingredients:

• chicken breast fillet - 350 g
• zucchini - 250 g (weight with seeds and peel - 470 g)
• egg - 1 piece
• sour cream - 2 tbsp
• premium wheat flour - 3-4 tbsp.
• dill - 1 bunch
• Italian herbs - to taste
• salt - to taste

I used already prepared chicken breast fillet. But you can take the whole breast, remove the skin from it and separate the meat from the bone.
Rinse the fillets in cool running water and pat dry with paper towels. Cut the chicken meat into small cubes.

The greens were thoroughly washed, also dried and chopped with a knife. If you don’t have dill, take green onions, parsley, cilantro or arugula as a substitute.

She broke an egg to the chicken with dill, laid out sour cream. Grinded Italian herbs. They already come with sea salt in my mill, so I didn’t add salt in addition. Mixed.

But pancakes from chicken breast and zucchini. So it's time to switch to it. The zucchini was freed from the peel and seeds. Rubbed on a large grater. Laid out to the chicken mass. Mixed.

I added flour. It is not necessary to put it in large quantities. I used it only for a bunch of ingredients and a little thickening.

Mix thoroughly so that the flour is evenly dispersed throughout the mass and does not gather into lumps. The mass for chicken pancakes with zucchini should not be liquid, but not steep either - medium consistency.

Heat up a frying pan with sunflower oil. She laid out the dough with a spoon, giving it a shape close to oval.

Fry until browned on each side over medium heat for 4-5 minutes.

So pancakes from chicken fillet and zucchini are ready - tenders and yummy! ;) Cook with love - delight your loved ones!

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A selection of simple, quick and economical recipes continues with zucchini pancakes with chicken. The dish is universal. This is a hot dish, and immediately with a side dish. It remains only to choose the sauce, it is best to take sour cream or heavy homemade cream. Fritters are also served cold as an appetizer. Continuing the theme of sauces, for a cold dish it is delicious to make satsivi walnut sauce. Georgian sauce is specially designed for cold poultry dishes.

Of the spices in the recipe, the most primitive are used - salt, ground pepper, fresh garlic. Want to make a spicier version? Take the tip of a chili pepper, add dry Provence herbs or a mixture of ground hot peppers in the collection.

If you have already tried a similar recipe in your kitchen, try changing it. Instead of raw chicken meat, use smoked or boiled meat.

Different vegetables will help diversify the dish. Try bell peppers and pumpkin instead of onions, garlic and zucchini. And here you have already received several recipes for delicious quick meals. And at the heart of only one classic preparation.

Chicken pancakes with zucchini are juicy and tender, you can cook both from minced meat and fillet pieces, in any case it will be delicious.

Ingredients

• Zucchini - 400 g;
• Chicken meat (fillet) - 400 g;
• Onion head - 1 pc.;
• Selected egg - 1 pc.;
• A clove of garlic - 1 pc.;
• Wheat flour (highest grade) - 2-3 tbsp. l.;
• Salt, pepper - to taste;
• Sunflower oil - for frying.

Cooking

Rinse the zucchini. Wipe off moisture. A young fruit is used here, it makes no sense to clean it. The skin of a young zucchini is soft and tender. If you take a ripe fruit, be sure to clean, remove the seeds. Grind the pulp through a grater. Did you get a lot of juice? Drain the liquid. Squeeze out the vegetable mass, remove excess moisture.

Sprinkle salt. A teaspoon will suffice to taste. It is ideal to take for seasoning not ordinary salt, but with herbs. Or garlic. Pepper to taste.

Rinse the poultry meat, wipe off the water. Cut into small cubes. Or pass through a meat grinder with a meat mincer attachment.

Cut the onion thinner.

Mix zucchini, onion, chicken.

Beat in one egg. Sprinkle flour, it is for a bunch of dough. If desired, you can add another spoonful of potato starch and dry semolina to wheat flour. This is if the dough turned out to be liquid. With semolina, the mass will have to stand for 10-15 minutes so that the grains swell well.

Mix thoroughly. The ingredients should mix well. And the mass becomes thick.

Heat sunflower oil in a frying pan. Start with a couple of spoons. As soon as a light smoke comes out, spread the dough in portions in the form of small pancakes with a tablespoon. Press each blank slightly to give the appearance of a flattened oval. So the meat inside is well fried. Alternatively, you can cook food not in an ordinary frying pan, but in a slow cooker or on an electric pancake maker. Or fry in a frying pan until golden brown, and bake in the oven at 220 degrees until cooked (this is another 10-15 minutes).

Fry over medium or low heat. Are the bottoms browned? Flip. So overcook all the zucchini-chicken pancakes. If they start to burn, add a little more sunflower oil to the pan.

Place items on paper towels or baking paper. It will absorb excess fat.

Serve hot or cold to the table. Delicious with sauce, fresh vegetables and herbs. Enjoy your meal!

Zucchini is a versatile vegetable. It is fashionable to cook both sweet dishes and snacks from it. No one is surprised by the jam from this vegetable and the delicious and beautiful cake, in which the fillers are meat, mushrooms, cheese, and fish. Especially popular. You can cook them simply with garlic, or you can make them more satisfying by adding pieces of chicken or other meat. The pancakes are served hot and always with sour cream.

Zucchini pancakes with chicken, recipe:

Zucchini - 1 pc.

Chicken fillet - 200 g

Chicken eggs - 1 pc.

Premium wheat flour - 2 tbsp. spoons

Refined sunflower oil - 3 tbsp. spoons

Ground black pepper - 0.5 tsp

Salt - 1 teaspoon

Preparation time - 10 minutes

Cooking time - 30 minutes

Servings - 4

Step by step recipe with photo:

Prepare all the necessary ingredients.

Wash the chicken fillet, pat dry with a paper towel and cut into small cubes.

Peel the zucchini from the skin and seeds and grate on a coarse grater.

In a large bowl, combine the zucchini mass with chicken fillet, add the egg, flour, pepper and salt.

Mix well until all ingredients are evenly distributed.

Put the resulting mass in a frying pan with heated oil in the form of pancakes and fry on both sides until browned.

Serve hot squash pancakes with sour cream.

Every year we collect a large crop of zucchini, and in the fall we are at a loss as to what to cook from them. Today I want to propose making wonderful pancakes from zucchini and chicken breast. In this version, they can easily replace a full-fledged main course. My recipe with a photo will show you step by step all the subtleties of their preparation.

How to cook pancakes from zucchini and chicken

For this dish, we need a small zucchini. I had it weighing 900 grams, but after the skin was peeled off and the seeds removed, its total weight was 600 grams. The variety of zucchini does not matter, for beauty I took a copy of a bright yellow color.

Three vegetables on a regular coarse grater. Sprinkle the grated mass lightly with salt, mix and put aside for 30 minutes. It is necessary that the zucchini let the juice out.

Meanwhile, cut the chicken breast into cubes, approximately 0.5 cm. You can, of course, grind it with a meat grinder or combine, but manually chopped breast in pancakes will be juicier.

Advice: If your breast was just chilled, then in order for the meat to be cut better, it can be slightly frozen. If, on the contrary, the chicken was frozen, then it is better to cut a piece that is not completely thawed.

After half an hour has passed, the chopped zucchini must be squeezed thoroughly. I managed to squeeze out a lot of juice from the vegetable.

After pressing, the squash mass decreased by a quarter.

Preparing the dough for pancakes. To the zucchini add chicken breast, 2 eggs passed through a press, 2 cloves of garlic, 3 tablespoons of sour cream, 70 grams of flour and 1 teaspoon of salt.

We mix everything until a homogeneous consistency.

Now, it remains to bake pancakes. In a frying pan with heated vegetable oil, spread the squash-chicken mass. With a spoon or spatula, we form even cakes and close the pan with a lid. Fry for 1 minute over high heat so that the meat does not start to give juice. Then, reduce the heat to medium and fry until golden brown.

We turn over the squash pancakes and bring them to readiness, also, under the lid.

Serve hot zucchini pancakes with chicken, adding a bed of sour cream to the plate.

This photo shows how delicious they are in the cut.

I hope you enjoy these unusual zucchini and chicken breast pancakes. Cooking them is very fast and not at all difficult, especially if you have a detailed recipe with a photo in front of your eyes, explaining step by step each next step in preparing this dish.

Calories: Not specified
Time for preparing: Not specified

Be sure to try these zucchini pancakes with chicken breast, my recipe will help you prepare them. When the zucchini season comes, the housewives begin to cook all kinds of delicious dishes from them. We can also offer you a sample.
Zucchini has become very popular in the last few years, so there are many more recipes. This is probably why the recipe for zucchini fritters has spread widely. Such pancakes are light and airy, they are prepared simply and easily. Zucchini harmonizes well with chicken, so the pancakes are excellent.



Required products:
- 300 grams of zucchini.
- 200 grams of chicken breast,
- 100 grams of onions,
- 1 clove of garlic,
- 1 chicken egg,
- 2-3 tables. l. flour,
- salt and pepper as desired
- olive oil for frying.

How to cook with a photo step by step

Grate the zucchini on a coarse grater to make thin shavings.




Cut chicken breast into small cubes. For slicing, it is better to use a slightly frozen breast. Which keeps its shape well. Ideally, if your breast was frozen, then take it out and when it is half melted, then chop it properly.




Stir, combine zucchini and chicken in one bowl.






Drive in one chicken egg and it will be enough to hold the pancakes together during the frying process. Salt and pepper the dough.




Squeeze one clove of garlic into the dough for flavor.




Finely chop the onion. If the onions are small, then use two pieces at once.






Add onions to the dough, add one tablespoon of flour. After pouring one spoonful, mix the dough and look at its consistency.




Two full spoons are usually enough for me to give the dough a density, but so that it does not stray into a tight lump at the same time. For pancakes, you need the dough to slowly roll off the spoon.




Fry the zucchini pancakes in a frying pan, bringing them to a golden brown. We will fry in olive oil, it has a neutral taste and goes well with vegetables. Fry pancakes until both sides are browned.




Hot pancakes from zucchini with chicken breast are ready, and we serve them to the table once to feed the whole family. Chicken and zucchini came together today in a perfect dish that everyone will love. Bon Appetite!
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