Chicken and Zucchini Fritters

Chicken and zucchini patties are a delicious cross between a chicken fritter and a zucchini fritter. Crisp on the outside, soft and juicy on the inside, they make a great snack, appetizer, or main dish.

When serving them as an appetizer roll them into meatballs and serve them with a delicious dip. I love dipping them in ranch dressing or try one of these five sauces from Scattered Thoughts of a Crafty Mom.

Because it is low in fat ground chicken can easily be over cooked and become dry. Grated zucchini adds some much needed moisture to these patties.

close up of chicken zucchini fritters on a white plate

This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate, I earn from qualifying purchases. For more information please read my Disclosure Policy.

chicken zucchini fritter ingredients on a dark background

Ingredients

Zucchini: You can also substitute yellow summer squash.

Kosher Salt: Salt helps to not only flavor the fritters but to draw excess moisture out of the zucchini.

Ground Chicken: You can also substitute ground turkey.

Egg, Parmesan, Mozzarella Cheese, and Bread Crumbs: These ingredients all help to bind the fritters together.

Green Onions and Garlic

Paprika and Black Pepper: Change up the flavor of these fritters by adjusting the spices used. You could add cumin and chili pepper for a spicy Mexican version. You could also substitute lemon pepper or Cajun seasoning.

Olive Oil: You could also substitute avocado, grapeseed, peanut or canola oil. Just be sure to choose an oil with a neutral flavor and high smoke point.

Equipment

Box grater or food processor: If you have a food processor it will make quick work of grating the zucchini. You can also grate zucchini using the large holes on a box grater.

Colander

Mixing Bowls: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.

Large Non-Stick Skillet: When frying I prefer to use my Lodge cast iron skillet.

Splash Guard: Cover the pan with a splash guard to minimize the amount of oil splatter. I have ruined so many shirts because I didn’t put on an apron and oil splattered on my shirt. This splash guard really helps to cut down on the mess and has saved my shirts.

Spatula: When flipping delicate items like these fritters. I prefer to use a fish spatula. Fish spatulas are thin, flexible, and slotted, which makes them great at slipping under the fritter and flipping it without causing it to fall apart. Do not use a metal spatula if you are cooking in a non-stick skillet. It will scratch the coating.

Sheet Pan with Cooling Rack: I love this sheet pan and cooling rack set. They come in both half sheet pan and quarter sheet pan sizes.

Directions

Place the zucchini in a towel-lined colander in the sink. Sprinkle with 1 teaspoon of salt and let stand for 10 minutes. The salt will help to draw out excess moisture. Then squeeze out as much juice as you can from the zucchini. Transfer drained zucchini to a large bowl.

Add the ground chicken, egg, Parmesan, green onions, garlic, 1 teaspoon of salt, paprika, and black pepper. Mix until all of the ingredients are well incorporated.

chicken zucchini patties on a baking sheet

Shape the chicken zucchini mixture into 1-inch thick patties.

Heat a large non-stick skillet over medium heat and add enough olive oil to cover the bottom of the pan.  Cook each side for about 4-6 minutes or until golden brown.

You may need to cook the patties in batches depending upon the size of your skillet. Add more oil to the pan as needed for subsequent batches.

Tip: Use a spring-loaded ice cream scooper with a clean release swivel to scoop the batter into the skillet. Then flatten each fritter to about one inch thick using a greased spatula.

Place the fritters on a paper towel-lined baking sheet to blot away the excess oil.

Chicken Zucchini Fritter Serving suggestions

There are several ways I like to serve these chicken zucchini fritters. One is dipped in ranch, honey mustard, or tzatziki sauce. The second is on a bun with lettuce, tomato, and mayonnaise. They can also be chopped up and served on top of a salad or grain bowl or served with spaghetti and pasta sauce.

chicken zucchini patties on a bun with lettuce and tomato

Frequently asked questions

Why do my fritters fall apart?

This happens when there is not enough binder in the fritters. This recipe uses an egg and Parmesan and Mozzerella cheese to bind the fritters together.

Fritters will also fall apart if they stick to the bottom of the pan while cooking. Make sure to use enough oil to fully cover the bottom of your pan and don’t try to flip them too early. Allow them to form a crust on the bottom before flipping.

Fish spatulas are thin, flexible, and slotted, which makes them great at slipping under the fritter and flipping it without causing it to fall apart. Do not use a metal spatula if you are cooking in a non-stick skillet. It will scratch the coating.

Why are my zucchini fritters soggy?

This usually happens when there is too much moisture. You want to make sure you squeeze as much moisture out of the zucchini as you can.

How do you keep fritters crispy?

If cooking the fritters in batches you may be wondering how to keep the first ones warm and crispy while you cook the rest. Place them on a cooling rack set inside of a baking sheet. Place them in the oven set to its lowest temperature while you cook the remaining patties.

I love this sheet pan and cooling rack set. They come in both half sheet pan and quarter sheet pan sizes.

Can you freeze chicken zucchini fritters?

Yes, after cooking allow them to cool completely. Transfer them to an airtight container or zip-top bag with pieces of parchment paper between them. Freeze for up to three months.

For shorter-term storage, they can be refrigerated for up to five days.

How do you reheat chicken zucchini fritters.

If frozen, allow them to thaw in the refrigerator. Reheat the fritters in a skillet with a little olive oil over medium heat. Heat for 2-3 minutes per side.

Tips

  • Swap the zucchini for another veggie like summer squash, carrots, steamed cauliflower, or cooked spinach.
  • Add some of your favorite fresh herbs and spices to change up the flavor. Try oregano and basil for Italian-inspired fritters or cumin and cilantro for Mexican-inspired fritters.
  • Form the chicken zucchini mixture into meatballs and serve them as appetizers at your next party.
  • When cooking the fritters don’t cook them at too high of heat. Stick to medium or medium-low. You don’t want to burn the outside before the inside has had a chance to cook.
  • You should hear the fritters sizzle when you add them to the oil. If the first one doesn’t sizzle allow the oil to heat up for a bit longer before adding the rest.
  • Don’t overcrowd the pan, overcrowding will cause the temperature of the pan to drop, resulting in limp, under-cooked fritters. If necessary cook the fritters in batches, keeping the first ones warm in a low oven while you cook the rest.
close up of one chicken zucchini fritter on a white plate

Chicken and Zucchini Fritters

Yield: 10-12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Chicken zucchini patties are a delicious cross between a chicken fritter and a zucchini fritter. Crisp on the outside, juicy on the inside.

Ingredients

  • 2 medium zucchini about 21/2 cups, grated
  • 1 1/2 teaspoons kosher salt divided
  • 1 lb ground chicken
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup finely shredded mozzarella cheese
  • 1/4 cup green onions - finely sliced
  • 1/4 cup bread crumbs
  • 2 garlic cloves - minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Olive oil for sauteing

Instructions

    1. Place the zucchini in a towel-lined colander in the sink. Sprinkle with 1 teaspoon of salt and let stand for 10 minutes. Then squeeze out as much juice as you can from the zucchini. Transfer drained zucchini to a large bowl.
    2. Add the ground chicken, egg, Parmesan, mozzarella, green onions, bread crumbs, garlic, 1/2 teaspoon of salt, paprika, and black pepper. Mix until all of the ingredients are well incorporated.
    3. Heat a large non-stick skillet over medium heat and add enough olive oil to cover the bottom of the pan.
    4. Shape the chicken zucchini mixture into 1-inch thick patties. Cook each side for about 4-6 minutes or until golden brown. You may need to cook the patties in batches depending upon the size of your skillet. Add more oil to the pan as needed for subsequent batches.
    5. Place the fritters on a paper towel-lined baking sheet to blot away the excess oil.

Notes

  • Swap the zucchini for another veggie like summer squash, carrots, steamed cauliflower, or cooked spinach.
  • Add some of your favorite fresh herbs and spices to change up the flavor. Try oregano and basil for Italian-inspired fritters or cumin and cilantro for Mexican-inspired fritters.
  • When cooking the fritters don't cook them at too high of heat. Stick to medium or medium-low. You don't want to burn the outside before the inside has had a chance to cook.
  • You should hear the fritters sizzle when you add them to the oil. If the first one doesn't sizzle allow the oil to heat up for a bit longer before adding the rest.
  • Don’t overcrowd the pan, overcrowding will cause the temperature of the pan to drop, resulting in limp, under-cooked fritters. If necessary cook the fritters in batches, keeping the first ones warm in a low oven while you cook the rest.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 178mgSodium: 828mgCarbohydrates: 22gFiber: 6gSugar: 10gProtein: 39g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More chicken recipes

Thanks for Reading!

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

You can also follow along on InstagramPinterest, and Facebook for more recipe updates.

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Chicken and vegetable fritters

This Post Has 2 Comments

  1. Daya

    Can I use thawed, frozen zucchini? Also, do you think these could be air fryed? Thanks!!

    1. Erica

      Thawed frozen zucchini should work just fine. Just make sure to drain it really well. The freezing and thawing process will cause it to lose a lot of moisture. I have never used an air fryer. It might work but I would be concerned about them sticking.

Leave a Reply

I accept the Terms and Conditions and the Privacy Policy