Description
Chicken Zucchini Fritters are a delicious and hearty appetizer or light meal, combining shredded chicken, fresh zucchini, and cheese into crispy, golden patties. Served with a tangy sour cream sauce, these fritters are flavorful, easy to prepare, and perfect for a quick dinner or entertaining guests.
Ingredients
Fritters
- 1 1/2 pounds zucchini, grated (about 3 cups)
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups leftover shredded rotisserie chicken
- 3/4 cup shredded mozzarella cheese
- 2/3 cup corn kernels (frozen, canned or roasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3 tablespoons chopped fresh chives
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
Sour Cream Sauce
- 3/4 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
- Drain the zucchini: Place the grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine, then let sit for 10 minutes. Using a clean dish towel or cheese cloth, squeeze and drain the zucchini completely to remove excess moisture.
- Prepare the fritter batter: In a large bowl, combine the drained zucchini, shredded chicken, mozzarella cheese, corn kernels, Parmesan cheese, flour, beaten egg, chopped chives, lemon zest, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, and mix until well combined.
- Cook the fritters: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Working in batches, scoop 3 to 4 tablespoons of the batter for each fritter into the hot oil. Flatten each fritter with a spatula and cook for about 2 to 3 minutes until the underside is golden brown. Flip and continue cooking for another 2 minutes until cooked through and golden on the other side.
- Prepare the sour cream sauce: In a medium bowl, combine the sour cream, chopped chives, lemon juice, and grated garlic. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.
- Serve: Serve the hot fritters immediately with the chilled sour cream sauce on the side for dipping.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to ensure crispy fritters.
- You can substitute leftover cooked chicken with cooked turkey or omit it for a vegetarian version.
- Use a non-stick or well-seasoned cast iron skillet for best frying results.
- These fritters are best eaten hot but can be kept warm in a low oven for short periods.
- Leftover fritters can be refrigerated for up to 2 days and reheated in a skillet for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
