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0 from 15 votes

Chicken Zucchini Fritters

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

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

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

    Cup of Yum
  1. 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.
  2. In a large bowl, combine zucchini, chicken, mozzarella, corn, Parmesan, flour, egg, chives, lemon zest and garlic; season with salt and pepper, to taste.
  3. 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.
  4. Serve immediately with sour cream sauce.
For the sour cream sauce
    Cup of Yum
  1. 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.