Zucchini and Chicken Fritters
These zucchini and chicken fritters are made by combining grated zucchini with shredded cooked chicken and seasonings, then forming the mixture into small patties. They are pan-fried until crispy on the outside and tender inside, resulting in a golden-brown snack with a moist interior. The fritters are versatile, satisfying, and quick to prepare using simple ingredients and basic cooking techniques.
Equipment
- Grater
- Large mixing bowl
- Frying pan
- Spatula
Ingredients
- 2 cups grated zucchini squeezed to remove excess moisture
- 1 cup shredded cooked chicken preferably cooled
- 1 small egg beaten
- 1/4 cup flour all-purpose or gluten-free
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Start by placing the grated zucchini in a clean kitchen towel and squeezing out as much moisture as possible. This helps the fritters stay crisp.
- In a large mixing bowl, combine the drained zucchini with shredded chicken, beaten egg, flour, minced garlic, salt, and pepper. Mix everything thoroughly until you have a cohesive mixture.
- Heat a tablespoon of vegetable oil in a frying pan over medium heat until shimmering and slightly fragrant.
- Using a spoon or scoop, shape the mixture into small patties and carefully place them in the hot pan, leaving space between each.
- Fry the fritters for about 3-4 minutes on each side, until golden brown and crispy, occasionally adjusting the heat to prevent burning.
- Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil and maintain crunch.
- Repeat the process with the remaining mixture, adding more oil to the pan as needed.
- Serve the zucchini and chicken fritters warm, with your favorite dipping sauce or a simple squeeze of lemon for added brightness.
