Zucchini Chicken Fritters

Equipment

• Box grater (using the large, coarse shredding holes)
• Clean kitchen dish towel or cheesecloth
• Large mixing bowl
• 12-inch heavy skillet (cast iron or heavy non-stick works best for heat distribution)
• Measuring scoop or ¼-cup dry measuring cup
• Flexible spatula or fish turner

Ingredients

The Fritter Base

• 1 lb (approx. 450g) lean ground chicken (ground chicken breast or dark meat; alternatively, very finely diced raw chicken breast)
• 2 medium zucchinis (approx. 1 lb / 450g total weight), coarse ends trimmed
• 1 cup shredded mozzarella cheese (low-moisture part-skim, or shredded sharp white cheddar)
• ⅓ cup grated Parmesan cheese (provides savory umami and helps bind the mixture)
• 1 large egg , beaten (binds proteins together)
• ⅓ cup almond flour (or all-purpose flour, gluten-free 1-to-1 flour, or panko breadcrumbs)

Aromatics & Seasonings

• 3 cloves garlic , finely minced or pressed
• 3 medium scallions (green onions) , finely chopped (both white and green parts)
• 2 tablespoons fresh dill or flat-leaf parsley , finely minced
• 1 teaspoon Italian seasoning (or dried oregano)
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (adds warmth and appetizing golden color)
• ¾ teaspoon fine sea salt (divided: ¼ tsp for draining zucchini, ½ tsp for the meat mix)
• ½ teaspoon freshly ground black pepper

For Pan-Frying

• 2 to 3 tablespoons extra virgin olive oil or avocado oil (divided for batch cooking)

Quick Garlic-Herb Dipping Sauce (Optional, for serving)

• ½ cup plain Greek yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1 small garlic clove , grated on a microplane
• 1 tablespoon fresh chopped dill
• Pinch of salt and black pepper

Instructions

1. Grate and Drain the Zucchini

1. Using the coarse side of a standard box grater, shred the trimmed zucchinis.
2. Place the shredded zucchini in a colander set over a bowl or the sink. Sprinkle with ¼ teaspoon of salt and toss gently to distribute. Let sit undisturbed for 10 minutes to draw out excess moisture.
3. Transfer the salted zucchini to the center of a clean, lint-free kitchen towel or cheesecloth. Gather the corners, wrap tightly, and twist the cloth firmly over the sink. Squeeze repeatedly with maximum pressure until the vegetable pulp feels dry and compact.

2. Prepare the Fritter Mixture

1. In a large mixing bowl, combine the ground chicken, the thoroughly squeezed dry zucchini, shredded mozzarella, grated Parmesan, beaten egg, and almond flour (or breadcrumbs).
2. Add the minced garlic, chopped scallions, fresh herbs, Italian seasoning, onion powder, smoked paprika, remaining ½ teaspoon salt, and black pepper.
3. Using clean hands or a sturdy fork, gently fold and mix the ingredients until evenly incorporated. Do not overwork the meat , as excessive compaction can make the chicken dense. The mixture should feel cohesive and slightly tacky.

3. Shape the Patties

1. Divide the mixture into 10 to 12 equal portions (approximately ¼ cup each).
2. Roll each portion gently into a ball between your palms, then lightly press down to form a flat patty roughly ½-inch thick and 2.5 to 3 inches in diameter. Arrange them on a parchment-lined cutting board or plate.

4. Pan-Fry to Golden Perfection (Medium Heat)

1. Place a large 12-inch cast iron skillet or heavy non-stick pan over medium heat . Add 1½ tablespoons of olive oil or avocado oil, swirling to coat the surface evenly. Let the oil shimmer hot before adding the fritters.
2. Carefully lay 5 to 6 patties into the hot skillet, leaving at least 1 inch of space between each fritter. Do not crowd the skillet , as crowding drops pan temperature and causes steam buildup.
3. Cook undisturbed over steady medium heat for 4 to 5 minutes . Resist the urge to move them; this allows a deep, golden-brown crust to form while the cheese caramelizes.
4. Carefully slide a thin spatula underneath each fritter and flip. Cook the second side for another 4 to 5 minutes , gently pressing down once with the back of your spatula, until golden brown on both sides.
5. Check for doneness: an instant-read digital meat thermometer inserted into the center of a fritter should register at least 165°F (74°C) .
6. Transfer the cooked fritters to a paper towel-lined platter to catch any excess surface oil.
7. Add the remaining 1 to 1½ tablespoons of oil to the pan, bring back up to temperature, and fry the second batch following the exact same procedure.

5. Prepare the Sauce & Serve

1. While the fritters rest for 3 to 4 minutes, whisk together the Greek yogurt, mayonnaise, lemon juice, grated garlic, fresh dill, salt, and black pepper in a small dipping bowl.
2. Garnish the warm fritters with extra chopped herbs or lemon wedges and serve immediately with the cold garlic-herb dip.

Nutrition

Calories: 290 kcal — · Protein: 32 g 64% · Fat: 15 g 19% · Carbohydrates: 6 g 2% Dietary · Saturated Fat: 5 g 25% · Fiber: 2 g 7% Net · Sugar: 2.5 g — Added · Sodium: 520 mg 23%