Serves 1
Directions
- 1Grate the zucchini and the shallot.
- 2Combine grated zucchini and shallot in a bowl with salt, mix, and let sit to extract liquid.
- 3Strain the liquid from the zucchini-shallot mixture, reserving the liquid for later use.
- 4Add the strained zucchini-shallot mixture to a pan with olive oil and cook over medium-low heat. Add some of the reserved liquid to deglaze the pan and lift brown bits, cooking until caramelized.
- 5Let the caramelized mixture cool.
- 6In a mixing bowl, combine the caramelized mixture, ground chicken, dijon mustard, garlic powder, black pepper, kosher salt, panko breadcrumbs, grated parmesan, and egg. Mix until well combined.
- 7Scoop the mixture with a cookie scoop into a pan with hot oil and fry until golden brown and crispy.
Ingredients
- 1 whole zucchini
- 1 whole shallot
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 tsp kosher salt
- 1/3 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 1 whole egg
Equipment
box gratermixing bowlstrainerpancookie scooptongs
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