Description
These Chicken Zucchini Fritters are a delicious and easy-to-make savory treat combining shredded rotisserie chicken, fresh zucchini, and cheeses, pan-fried to golden perfection. Served with a tangy sour cream sauce infused with lemon and garlic, they make a perfect appetizer or light meal that’s crispy on the outside and tender inside.
Ingredients
Fritters
- 1 1/2 pounds zucchini, grated (about 3 cups)
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups leftover shredded rotisserie chicken
- 3/4 cup shredded mozzarella cheese
- 2/3 cup corn kernels (frozen, canned or roasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3 tablespoons chopped fresh chives
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
Sour Cream Sauce
- 3/4 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
Instructions
- Prepare the zucchini: Place the grated zucchini in a colander over the sink. Sprinkle with 1 teaspoon kosher salt and gently toss to combine. Let it sit for 10 minutes to draw out excess moisture. Then, use a clean dish towel or cheesecloth to squeeze and drain the zucchini completely to ensure the fritters hold together well.
- Make the fritter batter: In a large bowl, combine the drained zucchini, shredded rotisserie chicken, mozzarella cheese, corn kernels, grated Parmesan, flour, beaten egg, chopped chives, lemon zest, and minced garlic. Season the mixture with salt and freshly ground black pepper to taste, and mix until all ingredients are evenly incorporated.
- Cook the fritters: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Working in batches to avoid overcrowding, scoop 3 to 4 tablespoons of the batter per fritter into the skillet. Flatten each fritter gently with a spatula. Cook until the underside is golden brown and crisp, about 2 to 3 minutes. Flip the fritters carefully and cook for another 2 minutes on the other side until they are cooked through and golden.
- Prepare the sour cream sauce: While fritters are cooking, in a medium bowl, combine the sour cream, chopped chives, freshly squeezed lemon juice, and grated garlic. Season with salt and pepper to taste. Stir to blend and refrigerate until ready to serve.
- Serve: Serve the chicken zucchini fritters immediately, accompanied by the chilled sour cream sauce for dipping or spreading.
Notes
- Make sure to drain the zucchini thoroughly to avoid watery fritters.
- Leftover rotisserie chicken is perfect for this recipe, but cooked shredded chicken from other sources works well too.
- For a crispier texture, avoid overcrowding the skillet while frying.
- These fritters are best served fresh but can be kept warm in a low oven for 10-15 minutes if needed.
- You can substitute vegetable oil with olive oil for a different flavor profile.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
