Chicken Zucchini Fritters
Low-carb, healthy veggie-loaded fritters. Such a great way to sneak in those veggies for all those picky eaters!
Ingredients
- 1 ½ pounds zucchini, grated (about 3 cups)
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups leftover shredded rotisserie chicken
- ¾ cup shredded mozzarella cheese
- ⅔ cup corn kernels, frozen, canned or roasted
- ½ cup freshly grated Parmesan
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 3 tablespoons chopped fresh chives
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- ¼ cup vegetable oil
For the sour cream sauce
- ¾ cup sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, chicken, mozzarella, corn, Parmesan, flour, egg, chives, lemon zest and garlic; season with salt and pepper, to taste.
- Heat vegetable oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
- Serve immediately with sour cream sauce.
For the sour cream sauce
- In a medium bowl, combine sour cream, chives, lemon juice and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.