Instructions

• In a large bowl, combine 2 pounds ground chicken breast, 1/2 cup chopped onion, 1/2 cup shredded zucchini, 1/2 cup seasoned bread crumbs, 1 egg, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix until all ingredients are evenly distributed.
• Cover the bowl and let the mixture rest at room temperature for about 30 minutes to allow the bread crumbs to absorb moisture and firm the mixture.
• After resting, shape the mixture into evenly sized patties about 1/2–3/4 inch thick and place them on a plate or tray.
• Heat a large frying pan over medium to medium-high heat. Add 2 tablespoons cooking oil (olive or vegetable) and heat until the oil shimmers.
• Add the patties to the pan in a single layer without overcrowding; cook in batches if needed. Cook the patties about 4 minutes per side, flipping once, until both sides are golden brown and the centers are cooked through (no pink remaining).
• Transfer cooked patties to a paper-towel-lined plate to drain briefly.
• Serve the croquettes warm with a dollop of sour cream and a sprig of fresh dill.