Zucchini Fritters with Chicken
These zucchini fritters with chicken are crispy on the outside, tender on the inside, and packed with lean protein and fresh vegetables. They’re a satisfying, family-friendly healthy dinner that feels indulgent while staying nutritious.
Equipment
- box grater
- Large Mixing Bowl
- large skillet
- spatula
Ingredients
- 2 medium zucchini, grated and squeezed dry
- 1 cup cooked chicken breast, shredded or finely diced
- 2 large eggs
- 1/3 cup all-purpose flour or almond flour
- 1/3 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh herbs (parsley, dill, or chives), chopped
- 2 tbsp green onions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp olive oil, for frying
- 1 tsp lemon zest (optional)
- lemon wedges, for serving
Instructions
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible.
- In a large bowl, combine squeezed zucchini, chicken, eggs, flour, Parmesan, garlic, herbs, green onions, salt, pepper, and lemon zest.
- Stir until just combined. Do not overmix.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop about 1/4 cup of mixture per fritter into the pan and flatten slightly.
- Cook for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate and repeat with remaining mixture.
- Serve hot with lemon wedges or your favorite dipping sauce.
Notes
Squeezing as much moisture as possible from the zucchini is essential for crispy fritters. Cook over medium-high heat and avoid overcrowding the pan. Reheat leftovers in the oven or air fryer to restore crispiness.