Can I make Chicken Zucchini Fritters without cheese?

Yes. The cheese adds flavor and helps bind the fritters, but you can leave it out. Add an extra spoonful of flour so the batter still holds together.

Why are my zucchini fritters soggy?

Soggy fritters almost always come from wet zucchini. Salt the grated zucchini, let it rest, and squeeze out the liquid before mixing the batter.

Can I bake these instead of frying them?

Yes. Place the fritters on a lined baking sheet, brush them lightly with oil, and bake at 400 degrees until golden, flipping once halfway through.

What chicken works best for this recipe?

Any cooked chicken works. Leftover rotisserie chicken is the easiest and most flavorful choice, but grilled or poached chicken is fine too.

Easy Chicken Zucchini Fritters (Low-Carb & Healthy)

Description

Golden on the outside, soft and cheesy on the inside, these Chicken Zucchini Fritters turn leftover chicken and fresh zucchini into a quick homemade meal everyone will love.

Ingredients

Scale

1 1/2 pounds zucchini, grated, about 3 cups
1 teaspoon salt, for draining the zucchini, plus more to taste
2 cups cooked shredded chicken
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup corn kernels, frozen, canned, or roasted
1/2 cup all-purpose flour
1 large egg, beaten
2 tablespoons fresh chives, chopped
1 teaspoon lemon zest
1 garlic clove, minced
Black pepper, to taste
2 tablespoons vegetable oil, plus more as needed for frying
1/2 cup sour cream
1 tablespoon fresh chives, chopped, for the sauce
1 teaspoon lemon juice
1 small garlic clove, grated, for the sauce
Salt and black pepper, to taste, for the sauce

Cook Mode Prevent your screen from going dark

Instructions

Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and toss gently.
Let the zucchini sit for 10 minutes, then wrap it in a clean dish towel and squeeze out as much liquid as possible.
In a large bowl, combine the drained zucchini, shredded chicken, mozzarella, Parmesan, corn, flour, beaten egg, chives, lemon zest, and minced garlic.
Season the mixture with salt and black pepper, then mix until evenly combined and able to hold its shape when scooped.
Heat the vegetable oil in a large skillet over medium-high heat.
Scoop 3 to 4 tablespoons of batter per fritter into the skillet and gently flatten each one with a spatula.
Cook the fritters in batches for 2 to 3 minutes on the first side, until golden brown.
Flip the fritters and cook for about 2 minutes more, until golden and cooked through.
In a small bowl, stir together the sour cream, chives, lemon juice, grated garlic, salt, and black pepper.
Serve the Chicken Zucchini Fritters warm with the sour cream sauce on the side.

Notes

Squeeze the zucchini very well before mixing to keep the fritters crisp instead of soggy. Do not overcrowd the pan, and reheat leftovers in a skillet or oven for the best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 385
Sugar: 4g
Sodium: 680mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 31g
Cholesterol: 115mg