Crispy on the outside, soft and juicy on the inside—these chicken zucchini fritters are the kind of thing you can eat straight from the pan.
They’re packed with fresh zucchini, tender chicken, and just enough seasoning to keep you coming back for “just one more.”
Easy, quick, and perfect for using up zucchini that’s hanging out in your fridge.
Servings: 4
Cook Time: 25 minutes
Why I Love This Recipe
I made these one summer when my garden was giving me more zucchini than I knew what to do with. I tossed in some leftover chicken, and the result was pure magic.
- Fast to make and full of flavor.
- Great way to use cooked chicken and fresh zucchini.
- Crispy texture without deep frying.
- Works for lunch, dinner, or a snack.
What You’ll Need
- 2 medium zucchini, shredded
- 1 cup cooked chicken, finely chopped
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil (for frying)
Pro Tips
- Squeeze out zucchini moisture well to prevent soggy fritters.
- Use a nonstick skillet for easy flipping.
- Make sure oil is hot before adding fritters for crispiness.
- Don’t overcrowd the pan—cook in batches.
- Serve immediately for the best crunch.
Tools
- Box grater
- Mixing bowls
- Measuring cups and spoons
- Nonstick skillet
- Spatula
Substitutions and Variations
- Swap chicken for turkey or ham.
- Use almond flour for a low-carb option.
- Add chopped herbs like parsley or dill for freshness.
Make Ahead Tips
- Mix batter and refrigerate up to 4 hours before cooking.
- Cooked fritters can be reheated in the oven at 350°F for 8 minutes.
Instructions
Step 1: Shred and drain zucchini
Shred 2 medium zucchini using a box grater. Place in a clean kitchen towel and squeeze out as much water as possible.
Step 2: Mix the batter
In a large bowl, combine shredded zucchini, 1 cup finely chopped cooked chicken, 2 large eggs, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Stir until well mixed.
Step 3: Heat oil
Add 2 tablespoons olive oil to a nonstick skillet and heat over medium heat until shimmering.
Step 4: Form and cook fritters
Scoop ¼ cup portions of batter into the skillet, flattening slightly with a spatula. Cook for 3-4 minutes per side until golden brown and cooked through.
Step 5: Drain and serve
Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Leftovers and Storage
- Store in the fridge for up to 3 days.
- Reheat in the oven or air fryer to crisp them back up.
Why This Recipe Works (Quick Science)
Squeezing out zucchini moisture keeps the batter from being watery, helping fritters hold their shape. Eggs bind everything together, while flour gives structure and a crisp exterior. Cooking in hot oil ensures the outside browns before the inside overcooks.
Common Mistakes
- Not draining zucchini enough—leads to soggy fritters.
- Using too low heat—fritters absorb oil instead of crisping.
- Overcrowding the pan—causes steaming instead of browning.
What to Serve With
- Greek yogurt dip with lemon and dill
- Fresh green salad
- Roasted potatoes
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F for 18-20 minutes, flipping halfway for even browning.
Can I freeze fritters?
Yes, freeze cooked fritters on a baking sheet, then store in a freezer bag for up to 2 months.
Can I use raw chicken?
No, chicken should be fully cooked before mixing into the batter.