Chicken Zucchini Fritters

Name: Chicken Zucchini Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ½ pounds zucchini; Kosher salt and freshly ground black pepper; 1 ½ cups leftover shredded rotisserie chicken; ¾ cup shredded Mozzarella cheese; ⅔ cup corn kernels; ½ cup freshly grated parmesan; ¼ cup all-purpose flour; 1 large egg; 3 tablespoons chopped fresh chives; 1 tablespoon lemon zest; 2 cloves garlic; ¼ cup vegetable oil; ¾ cup sour cream; 2 tablespoons chopped fresh chives; 1 tablespoon freshly squeezed lemon juice; 1 clove garlic; Kosher salt and freshly ground black pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Course
Appetizer
Cuisine
American, International

Chicken Zucchini Fritters

Iris Warren

Report

Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.