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Cheesy Zucchini Chicken Fritters

Crispy on the outside, cheesy and tender on the inside, these fritters are a perfect weeknight dinner solution.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups 1 large zucchini, grated Make sure to drain the water.
  • 1 pound ground chicken
  • 2 large eggs
  • 1 cup all-purpose flour
  • ¾ cup parmesan cheese, grated
  • ¾ cup mozzarella cheese, shredded
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons small shallot, finely minced (about 2 tablespoons)
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Vegetable oil, for frying Enough to coat your skillet about ¼ inch deep.

Method
 

Preparation
  1. Step 1: Grate and Drain the Zucchini - Grate the zucchini, then wrap it in a clean kitchen towel and squeeze out the excess liquid.
  2. Step 2: Build Your Fritter Mixture - In a bowl, combine the drained zucchini with ground chicken, eggs, flour, parmesan, mozzarella, shallot, parsley, garlic powder, salt, and pepper. Mix until just combined.
  3. Step 3: Heat Your Oil Properly - Pour vegetable oil into a skillet to coat the bottom about a quarter inch deep, and heat over medium heat.
  4. Step 4: Shape and Fry the Fritters - Portion out the mixture into about three tablespoons per fritter and gently flatten to about three inches wide. Fry in batches.
  5. Step 5: Drain, Rest, and Serve - Once cooked, transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

Squeeze the zucchini hard to remove more moisture for a crispier fritter. Leftovers can be stored in the fridge for up to three days, or frozen for later.