Chicken Zucchini Fritters

These crispy, protein-rich fritters are a great way to combine chicken and zucchini into an easy meal. They work well for breakfast, lunch, dinner, or a light snack.

Ingredients

2 cups cooked chicken, finely shredded
2 medium zucchini, grated
1 egg
½ cup breadcrumbs or oat flour
¼ cup grated cheese, optional
2 cloves garlic, minced
2 tablespoons chopped fresh parsley or coriander
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon onion powder
1–2 tablespoons olive oil, for cooking

Instructions

1. Prepare the zucchini

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much water as possible. This is important for crispy fritters.

2. Make the mixture

In a large bowl, combine the shredded chicken, zucchini, egg, breadcrumbs, cheese, garlic, herbs, salt, pepper, paprika, and onion powder.

Mix until everything is well combined. If the mixture seems too wet, add a little more breadcrumbs or oat flour.

3. Shape the fritters

Take a small handful of the mixture and flatten it into a small patty. Repeat with the remaining mixture.

4. Cook

Heat olive oil in a large non-stick skillet over medium heat.

Cook the fritters for about 3–4 minutes per side, or until golden brown and cooked through.

5. Serve

Serve hot with Greek yogurt, garlic yogurt sauce, tzatziki, or a fresh salad.

Oven Method

Place the fritters on a parchment-lined baking sheet and lightly brush or spray them with oil. Bake at 425°F (220°C) for about 18–22 minutes, turning halfway through, until golden and cooked through.

Tips for Crispy Fritters

Squeeze the zucchini very well—excess moisture is the biggest reason fritters become soggy.
Don’t overcrowd the pan.
Make relatively thin patties so they cook evenly.
Let them cook undisturbed for a few minutes before flipping.

Approximate yield: 10–12 fritters.