Chicken Zucchini Fritters
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
American, International
Chicken Zucchini Fritters
Description
The fritters begin by salting and draining grated zucchini to remove excess liquid, ensuring the batter holds together without becoming watery. This zucchini is mixed with shredded cooked chicken, shredded mozzarella, fresh or frozen corn kernels, freshly grated Parmesan, flour, beaten egg, fresh chives, lemon zest, and minced garlic. Salt and pepper season the mixture, which forms a thick batter.
Portions of the batter are pan-fried in vegetable oil over medium-high heat until golden and crisp on the outside, while the interior remains moist and flavorful. Cooking in batches ensures even browning and proper doneness.
The accompanying sour cream sauce seasoned with additional chives, lemon juice, grated garlic, salt, and black pepper provides a cool, tangy contrast that complements the fritters’ savory ingredients and fresh lemon notes. These fritters work well as a snack, light lunch, or a side dish and highlight simple vegetables and leftovers in a tasty way.
Ingredients
- 1 ½ pounds zucchini grated (about 3 cups)
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups rotisserie chicken leftover, shredded
- ¾ cup mozzarella cheese shredded
- ⅔ cup corn kernels frozen, canned or roasted
- ½ cup Parmesan Cheese freshly grated
- ¼ cup all-purpose flour
- 1 egg beaten, large
- 3 tablespoons chives chopped fresh
- 1 tablespoon lemon zest
- 2 cloves garlic minced
- ¼ cup vegetable oil
For the sour cream sauce
- ¾ cup sour cream
- 2 tablespoons chives chopped fresh
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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