Chicken Zucchini Fritters

Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters!

why i love this recipe

• Cooks up very quickly. The batter is super simple to whip up (just be sure to drain your zucchini as best as possible) and the fritters cook up in lightning fast speed. Hello, crispy golden brown edges.
• Cute little dollops of sour cream. The adorable little dollops of sour cream on top? That, my friend, is a sour cream “sauce”. Aka, sour cream + chives + lemon juice + garlic. The dollops are so so lovely, and the perfect complement to these savory, crisp chicken zucchini fritters.
• Repurposes a handful of ingredients. This is a great recipe to repurpose not only all that abundance of summer zucchini but also yesterday’s rotisserie chicken leftovers.
• Perfect any time of day. Serve as a snack, an appetizer or even a quick weeknight meal with a salad. And we have all the sneaked in veggies for your picky eaters. Win-win-win.

how to make these easy chicken zucchini fritters

1. Make the sour cream sauce and set aside
2. Prep the zucchini – grate the zucchini using a box grater, adding some salt to draw out the excess moisture (this is key for those crispy edges!), then squeeze out as much liquid as possible
3. Combine all the ingredients, gently mixing the batter (overmixing will lead to dense fritters)
4. Scoop, flatten, cook and flip once until golden brown and perfectly crisp
5. Serve warm with dollops of the sour cream sauce

tips and tricks for success

• Squeeze dry the zucchini. This is a key step to avoid soggy fritters! Grate the zucchini, adding 1 teaspoon salt – the salt not only seasons the zucchini beforehand but also draws out the excess moisture. Wrap the grated zucchini in a clean dish towel or cheese cloth, and squeeze out as much liquid as possible.
• Cook in batches. Work in batches to properly cook the fritters for maximum crispness. An overcrowded pan will unfortunately steam the fritters instead.
• Mix it up. Use a different kind of cheese (ex. feta, cotija or mozzarella), add fresh herbs (thyme, rosemary, oregano or dill), add more veggies (ex. shredded carrots) or skip the chicken to make it vegetarian.
• Keep warm. The fritters can be kept warm in a low oven at 250°F.
• Reheat in the oven. Leftover fritters can be soggy when reheated. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-10 minutes.
• Freeze as needed. Place the fritters on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the fritters to an airtight, resealable freezer bag. Label, date and freeze up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through and crispy, about 10-15 minutes, or in the air fryer at 350°F for 4-5 minutes.

Chicken Zucchini Fritters

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters!

5 stars (5 ratings)

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Ingredients

• 1 ½ pounds zucchini, grated (about 3 cups)
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups leftover shredded rotisserie chicken
• ¾ cup shredded mozzarella cheese
• ⅔ cup corn kernels, frozen, canned or roasted
• ½ cup freshly grated Parmesan
• ¼ cup all-purpose flour
• 1 large egg, beaten
• 3 tablespoons chopped fresh chives
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• ¼ cup vegetable oil

For the sour cream sauce

• ¾ cup sour cream
• 2 tablespoons chopped fresh chives
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, grated
• Kosher salt and freshly ground black pepper, to taste

Equipment

• Cast Iron Skillet

Instructions

• Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
• In a large bowl, combine zucchini, chicken, mozzarella, corn, Parmesan, flour, egg, chives, lemon zest and garlic; season with salt and pepper, to taste.
• Heat vegetable oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
• Serve immediately with sour cream sauce.

For the sour cream sauce

• In a medium bowl, combine sour cream, chives, lemon juice and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.

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