This easy low-carb recipe just might be your new favorite way to serve zucchini! Cheesy Zucchini Chicken Fritters combine ground chicken, mozzarella, parmesan, and zucchini into golden-brown fritters that are crispy on the outside and juicy on the inside.
Whip them up for a quick weeknight dinner, and enjoy leftovers for lunch!
An Easy Chicken and Zucchini Recipe
Fritters are one of my go-to ways to use up summer produce. I think we’ve all been in that boat where we just couldn’t resist some gorgeous summer squash or sweet corn, right? Or maybe you have a friend who gardens and gives you some of their garden’s bounty. Which is awesome.
That’s when I start thinking about fritters. A fritter is any type of lightly-fried patty made with fruit or veggies. You can do corn fritters, squash fritters, apple fritters, pumpkin, broccoli — the ideas are endless!
OH! OH! Air Fryer Zucchini Corn Fritters, too! Which leads me to today’s zucchini chicken fritters!
This light, flavorful recipe combines tender green zucchini with Italian cheeses and ground chicken. It’s easy to pull together at the last minute, and very festive. I like to serve these as a light but nourishing main course, or as a fun appetizer. And, bonus — this recipe is easily made low-carb and gluten-free by using almond flour. Woot! 🎉
Are you searching for a vegetarian zucchini recipe? Make sure to prepare my delicious Quinoa Zucchini Fritters.
What You’ll Need
All bright, clean flavors here! From the fresh veg to the lemon, parsley, and olive oil, this is one summery classic. Let’s dig in!
- Zucchini: You’ll need one large zucchini to make one batch of fritters. Grate the zucchini using the large holes of a box grater.
- Chicken: Have ready 1 pound ground chicken.
- Eggs: One whole egg to bring the fritter batter together.
- Flour: You can use all-purpose, almond, or coconut flour. Your call! I personally love the taste that the coconut flour adds.
- Mozzarella: A cup of shredded mozzarella really adds a special buttery-cheesy flavor here.
- Parmesan: Parmesan adds loads of umami flavor!
- Green Onions: Thinly slice up two green onions.
- Parsley: I like to use fresh parsley here.
- Lemon Juice: A tablespoon of fresh lemon juice adds beautiful clean crispness to the fritter mixture.
- Garlic and Onion Powder: You’ll need half a teaspoon of each.
- Paprika: This earthy spice made of dried peppers brings depth of flavor and gorgeous color to any dish.
- Salt and Pepper: To taste.
- Frying Oil: You’ll need avocado oil or vegetable oil to fry the patties. I don’t recommend using olive oil as it has a lower tolerance for heat. Canola oil is fine to use.
- Garnishes: Fresh sliced green onions and chopped parsley make pretty garnishes, and play off of the cooked green onions and parsley in the fritters.
How to Make Cheesy Zucchini Chicken Fritters
Raw zucchini holds a lot of water, so the key to this recipe is drying out the zucchini well before you start frying. Here we go!
- Salt the Zucchini and Drain. Place the grated zucchini in a colander,and toss it with half a teaspoon of salt. Let the salted zucchini stand for about 10 minutes, and then scoop handfuls of it into a clean paper towel. Wring the zucchini between paper towels until most of the moisture is gone.
- Make the Fritter Mixture. In a large bowl, combine the chicken, grated zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix everything together well to combine.
- Shape the Fritters. Heat the olive oil in a large non-stick pan set over medium heat. Using an ice cream scoop or a large spoon, scoop out a portion of the mixture and transfer it to the pan. Slightly flatten it to make a patty. Repeat until the pan is full, but not crowded. If you like, you can also form them into a patty with your hands, and then add to the pan.
- Fry the Fritters. Let the fritters cook for 4 to 6 minutes per side, or until golden brown. When done, remove them from the pan and garnish with onions and parsley.
- Enjoy! Serve with your favorite condiments or dip.
Tips for Successful Zucchini Chicken Fritters
When it comes to frying zucchini chicken fritters, keep the following helpful tips in mind. Here’s to a crispy, golden feast! 🍻
- Switch It Up: Keep in mind that yellow squash are interchangeable with zucchini. Also, if you don’t want to use chicken, you can substitute ground pork, cooked and crumbled sausage, sautéed onions, or whatever you like!
- Test the Oil: Whenever you fry a pancake, fritter, latke, or what-have-you, it’s important to get the oil hot enough to immediately start cooking the food as soon as it hits the pan. So test the oil before you put a fritter patty in it! Just take a single strand of zucchini and dip it in the hot oil. It should immediately bubble vigorously. If it doesn’t, wait a minute and try again.
Why are my Zucchini Fritters Soggy
- To avoid soggy fritters, drain properly. Keep those fritters crispy by draining them on paper towels or a rack before serving. You don’t want them to sit on a bare plate or they’ll soak up their own excess oil and get soggy or greasy.
So how should you serve up your fritters? Here are three of my very favorite ways to enjoy this summer treat.
- A Simple Main Course: With a side of garlic bread and a veggie side, these AMAZING fritters make a wonderful light dinner or lunch. Try my Easy Oven Roasted Vegetables for a side that can’t be beat!
- Sandwiches: Place a fritter or two on your favorite sandwich bun or round, with a dollop of mayonnaise. Yum! 😋 Keto Cloud Bread keeps things low carb, and crazy delicious.
- With Dips and Sauces: These make an awesome appetizer or snack, especially with your favorite dip or sauce. Think marinara, honey mustard, ranch, aioli, yogurt, barbecue – the sky’s the limit!
How to Store and Reheat Leftovers
- To store, place leftover fritters in a zip-top bag and refrigerate for up to 3 days.
- I like to include a paper towel to help absorb excess moisture.
- To reheat, you can bake the fritters at 350°F, or re-fry them briefly, just until heated through and crispy.
Can I Freeze Zucchini Chicken Fritters?
- Yes, you can! Just pop them into freezer bags, pressing out as much air as possible before sealing, and mark with the date.
- They will last for 1 to 2 months.
- Thaw overnight in the fridge before reheating.
Cheesy Zucchini Chicken Fritters
- 1 zucchini, grated
- 1 pound ground chicken breasts
- 1 large egg
- ⅓ cup coconut flour, almond flour, or all purpose flour
- 1 cup finely shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 green onions, thinly sliced, green and white parts
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- Sliced green onions, for garnish, optional
- Chopped fresh parsley, for garnish
- Place grated zucchini in a colander and toss with 1/2 teaspoon salt.
- Let stand 10 minutes; then wring zucchini dry with kitchen towels.
- In a large bowl, combine chicken, shredded zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well until completely combined.
- Heat oil in a large non-stick pan set over medium heat.
- Using an ice cream scoop or a large spoon, scoop out the chicken mixture and transfer it to the pan, then slightly flatten to make a patty. You can also form them into a patty with your hands and then add to the pan.
- Cook for 4 to 6 minutes per side, or until golden brown. Add more oil, if needed.
- Cook the fritters in batches; do not crowd the pan.
- Remove from pan and garnish with onions and parsley.
- Serve with your favorite condiments or dip: ketchup, yogurt, mayonnaise, sriracha, aioli, etc..
- SERVES 4 as a meal; SERVES 6+ if served as an appetizer. Nutritional Facts are based on 4 servings.
- NET CARBS: 4 g