Chicken Zucchini Fritters
These Chicken Zucchini Fritters are golden perfection with a creamy chive sour cream dip. A must-try snack or side!
Ingredients
- 1 ½ pounds zucchini grated (about 3 cups)
- 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
- ¼ cup vegetable oil
- 1 large egg beaten
- 3 tbsp chopped fresh chives
- 1 tbsp lemon zest
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
For the sour cream sauce
- ¾ cup sour cream
- 2 tbsp chopped fresh chives
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the grated zucchini in a colander over the sink and sprinkle with 1 teaspoon of salt. Gently toss to combine and allow it to sit for 10 minutes.
- Afterward, use a clean dish towel or cheese cloth to drain the zucchini thoroughly.
- In a large bowl, combine the zucchini, chicken, mozzarella, corn, Parmesan, flour, egg, chives, lemon zest, and garlic. Season with salt and pepper to taste, mixing until well incorporated.
- Heat vegetable oil in a large cast iron skillet over medium-high heat. Working in batches, scoop 3-4 tablespoons of the batter for each fritter, flattening them with a spatula.
- Cook the fritters until the underside is golden brown, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown on the other side.
- Serve the fritters immediately with the sour cream sauce.
- For the sour cream sauce, combine the sour cream, chives, lemon juice, and garlic in a medium bowl.
- Season with salt and pepper to taste. Refrigerate until ready to serve.