Cheesy Zucchini Chicken Fritters
Cheesy Zucchini Chicken Fritters are crispy on the outside, tender on the inside, and packed with ground chicken, fresh zucchini, and plenty of cheese. They are an easy weeknight meal, appetizer, or delicious way to use up extra zucchini.
Servings: 18 fritters
Calories: 152kcal
Ingredients
- 1 large zucchini, grated (about 2 ½ cups), very well squeezed dry
- 1 pound ground chicken
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- ¾ cup (75 g) Parmesan cheese, grated
- ¾ cup (84 g) mozzarella cheese, shredded
- 1 small shallot, very finely minced (about 2 to 3 tablespoons)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- vegetable oil, for frying (added as needed)
Instructions
- Grate the zucchini using the large holes of a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should remove about ½ cup of moisture. Set aside.
- To a large bowl, add ground chicken, eggs, flour, Parmesan, mozzarella, drained zucchini, shallot, parsley, garlic powder, salt, and pepper. Mix until just combined. The mixture should be sticky but hold its shape. If it feels too wet, add 1 tablespoon more flour.
- To a large skillet over medium heat, add ½ inch of oil.
- Once hot, use a 3-tablespoon scoop to add fritter batter to the pan in batches of 3 or 4, being careful not to overcrowd the pan. Flatten the tops so that each fritter is about 3 inches wide.
- Cook the fritters for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F in the center.
- Transfer cooked fritters to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
- Serve warm.
Nutrition
Serving: 1fritter | Calories: 152kcal