Cheesy Zucchini Chicken Fritters

Ingredients

Main Fritter Mixture

• Ground Chicken or Finely Cooked Shredded Chicken: 1 lb (450g)
• Medium Zucchini: 2 medium (about 1.5 cups grated and squeezed dry)
• Shredded Sharp Cheddar or Mozzarella Cheese: 1 cup
• Grated Parmesan Cheese: 1/4 cup
• Large Eggs: 2, lightly beaten
• All-Purpose Flour or Almond Flour (Low-Carb): 1/3 cup
• Garlic: 2 cloves, minced
• Green Onions: 2 stalks, finely sliced
• Italian Seasoning: 1 tsp
• Onion Powder: 1/2 tsp
• Salt: 1 tsp (divided)
• Black Pepper: 1/2 tsp

For Pan-Frying

• Olive Oil or Avocado Oil: 2–3 tbsp

Instructions

Step 1: Prep and Drain the Zucchini

1. Grate the zucchini using the large holes of a box grater. Place the shredded zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Toss lightly and let sit for 10 minutes. The salt draws out the water trapped inside the zucchini cells.
2. After 10 minutes, transfer the zucchini to a clean kitchen towel or cheesecloth. Gather the edges and squeeze forcefully over the sink to remove as much liquid as possible. Removing excess water is the single most critical step for achieving a golden, crispy crust.

Step 2: Combine the Fritter Batter

1. In a large mixing bowl, combine the squeezed zucchini, ground or shredded chicken, shredded cheddar, Parmesan cheese, beaten eggs, flour, minced garlic, sliced green onions, Italian seasoning, onion powder, remaining 1/2 teaspoon of salt, and black pepper.
2. Mix thoroughly using a spatula or clean hands until all ingredients are evenly distributed and a sticky, cohesive mixture forms.

Step 3: Shape the Patties

1. Divide the mixture into 12 equal portions. Scoop roughly 1/4 cup of the mixture for each fritter and gently press into a patty about 1/2-inch thick.
2. Pro Tip: If the mixture feels too wet to hold its shape, stir in an extra tablespoon of flour.

Option A: Pan-Frying (Recommended for Best Crust)

1. Heat 2 tablespoons of olive oil or avocado oil in a large skillet or cast-iron pan over medium heat .
2. Once the oil shimmers, carefully place 4 to 5 fritters into the pan, leaving space between them to avoid overcrowding.
3. Fry for 4–5 minutes on the first side until deeply golden brown.
4. Flip carefully using a flat spatula and cook for another 4–5 minutes until cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
5. Transfer cooked fritters to a paper-towel-lined plate to drain any excess oil. Repeat with remaining batter, adding a bit more oil if needed.

Option B: Air Fryer Method

1. Preheat your air fryer to 375°F (190°C) .
2. Lightly spray the air fryer basket with cooking spray.
3. Place fritters in a single layer without touching. Spray the tops lightly with oil.
4. Air fry for 10–12 minutes , flipping halfway through, until crispy and cooked through.

Nutrition

Calories: 340 kcal · Protein: 32 g · Fat: 20 g · Carbohydrates: 6 g Dietary · Saturated Fat: 8 g · Fiber: 2 g Net · Sodium: 620 mg