Chicken Zucchini Fritters
This post may contain affiliate links. Please see our privacy policy for details. Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters! Let’s talk fritters. More specifically, chicken zucchini fritters where we get to use up all that lingering summer zucchini and leftover rotisserie chicken. Not […] The post Chicken Zucchini Fritters appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters!
Let’s talk fritters. More specifically, chicken zucchini fritters where we get to use up all that lingering summer zucchini and leftover rotisserie chicken. Not to mention, we have all the sneaked in veggies for your picky eaters. Win-win-win.
The batter is super simple (just be sure to drain your zucchini as best as possible) and the fritters cook up very quickly. Hello, crispy golden brown edges.
And have you seen the cute 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.
Serve as a snack. An appetizer. A quick weeknight meal. It’s truly perfect any time of day.
Tools For This Recipe
Large cast iron skillet
Chicken Zucchini Fritters: Frequently Asked Questions
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.
A box grater will work beautifully here!
About 12 fritters.
Chicken Zucchini Fritters
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
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.
The post Chicken Zucchini Fritters appeared first on Damn Delicious.
