30-Minute Chicken Zucchini Fritters
These tender chicken zucchini fritters combine ground poultry with fresh grated zucchini and creamy ricotta cheese for a protein-packed meal that's both satisfying and light. The key to success is properly draining the zucchini to prevent soggy fritters. Fresh garlic and green onions add bright flavor while the ricotta keeps each patty moist and fluffy. Perfect for a quick weeknight dinner, lunch, or as an appetizer for entertaining.
Ingredients
Instructions
- 1
Place grated zucchini in a colander and sprinkle with salt, let stand for 10 minutes
- 2
Squeeze out as much juice as possible from the zucchini by the fistful and transfer to a large bowl
- 3
Add ground turkey or chicken, remaining salt, pepper, green onions, egg, pressed garlic, and ricotta cheese to the bowl
- 4
Heat olive oil in a large non-stick skillet over medium heat
- 5
Form heaping tablespoons of mixture into round patties about 1/3-inch thick
- 6
Cook uncovered for 3 minutes, then flip and cover
- 7
Cook for another 3-4 minutes until cooked through, adding more oil as needed
Tips
Squeeze the zucchini thoroughly to remove excess moisture - this is crucial for crispy fritters that hold together well.
Form patties with wet hands to prevent sticking, and don't make them too thick or they won't cook through evenly.
Keep cooked fritters warm in a 200°F oven while cooking subsequent batches.
Good to Know
Refrigerate cooked fritters for up to 3 days in an airtight container.
Form uncooked patties up to 4 hours ahead and refrigerate covered until ready to cook.
Serve hot with sour cream, Greek yogurt, or a simple salad for a complete meal.
Common Mistakes
Skip salting the zucchini to avoid watery, falling-apart fritters
Make patties too thick to avoid uneven cooking with raw centers
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these instead of pan-frying?
Yes, bake at 400°F for 12-15 minutes, flipping halfway through for even browning.
How long do these keep in the refrigerator?
Store cooked fritters covered for up to 3 days and reheat in a skillet or oven.
Can I freeze the uncooked mixture?
Yes, form patties and freeze on a tray, then transfer to bags for up to 2 months.