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–+ servings

Chicken Zucchini Fritters

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 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)

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

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.