Crispy Chicken Zucchini Fritters
Chicken Zucchini Fritters are deliciously crisp on the outside and tender and juicy on the inside.
Servings: 10 fritters
Calories: 112kcal
Equipment
- colander
- mixing bowl
- sheet pan
Ingredients
- 2 medium zucchini about 2 ½ cups grated
- 1 teaspoon kosher salt
- 1 lb ground chicken
- 1 large egg
- ⅓ cup Parmesan cheese freshly grated
- ¼ cup mozzarella cheese finely shredded
- ¼ cup green onions finely sliced
- ¼ cup bread crumbs
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- olive oil for sauteing
Instructions
- Place the 2 medium zucchini in a towel-lined colander in the sink. Sprinkle with 1 teaspoon kosher 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.
- Add the 1 lb ground chicken, 1 large egg, ⅓ cup Parmesan cheese, ¼ cup mozzarella cheese, ¼ cup green onions, ¼ cup bread crumbs, 2 garlic cloves, ½ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ¼ teaspoon ground black pepper. Mix until all of the ingredients are well incorporated.
- Heat a large non-stick skillet over medium heat and add enough olive oil to cover the bottom of the pan.
- 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.
- Place the fritters on a paper towel-lined baking sheet to blot away the excess oil.
Notes
Drain the zucchini shreds well. Too wet zucchini can make the fritters soggy and they won't hold together.
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.
After cooking, place the fritters on a couple of paper towels to sop up excess oil.
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days.
Nutrition
Serving: 1 | Calories: 112kcal | Carbohydrates: 4g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 477mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg