Looking for an easy, low-carb main dish recipe? These Easy Chicken Zucchini Fritters are just what you need in your recipe repertoire. Made with ground chicken breast and ham, it’s a meatier version of regular zucchini fritters. They’re crispy on the outside and juicy,tender on the inside.
To make it, you will need ground chicken, ham, zucchini, egg, breadcrumbs, and parmesan. Cook them in a little bit of oil until golden brown and serve. Serve them with a green salad as a light, but satisfying lunch, or serve them as an appetizer. Add your favorite dipping sauce and you have a delicious, light meal!
Chicken Zucchini Fritter Ingredients
Ground chicken – use store-bought ground chicken, or use chicken breast that you mince yourself.
Zucchini – use one large zucchini.
Eggs – use large free-range eggs.
Breadcrumbs – use store-bought or homemade breadcrumbs
Ham – use any type of chopped deli meat.
How To Make Chicken Zucchini Fritters
Prepare the zucchini first. Grate the zucchini and squeeze them with your hands to remove excess moisture. You can also use a kitchen towel or cheesecloth for this. The zucchini needs to be squeezed properly, otherwise, it will make the fritters soggy.
Transfer the zucchini to a mixing bowl, and add the ground chicken breast, parmesan cheese, cooked ham, garlic, egg, salt, pepper, and breadcrumbs. Mix together until all the ingredients are fully combined and the mixture is smooth.
Scoop the mixture with a spoon and use your hands to create a small fritter shape. Coat the chicken zucchini fritters in more breadcrumbs. Fry the fritters in a bit of oil over medium heat until they’re golden brown and cooked through.
If the fritters are falling apart or becoming too soggy, it might be because they have too much water. Make sure you wring out all the water from the grated zucchini using a cheesecloth.
To make perfect, equally-sized scoops, you can use a large ice cream scoop.
You can use any other cheeses like feta, cheddar, cream cheese, or even ricotta.
To make these Chicken Zucchini Fritters gluten-free, you can use gluten-free breadcrumbs.
Chicken Zucchini Fritters Variations
You can customize the recipe according to your taste preference. Feel free to add any of the following vegetables:
Corn (fresh or frozen)
Root vegetables (grate them first)
Cauliflower and broccoli (steam and mash them first)
When using leafy greens (like spinach or Swiss chard), you can blanch them, and squeeze out as much liquid as possible.
What To Serve With Chicken Zucchini Fritters
Serve these Chicken Zucchini Fritters with sweet chili sauce or ranch dressing. Or a healthier dipping alternative, try Greek yogurt.
How To Store Chicken Zucchini Fritters
Store the Chicken Zucchini Fritters in the refrigerator for up to 3 days. Store it in an airtight container and line with paper towels to absorb excess moisture.
Can You Freeze Chicken Zucchini Fritters?
You can make the Chicken Zucchini Fritters ahead of time and store them in the freezer. Simply heat them in the oven when you’re ready to eat them. They’re freezable for up to 3 months.
Grate the zucchini and squeeze them with your hands to remove excess moisture.
Step 2
Step 2
Add the ground chicken breast, parmesan cheese, ham, garlic, egg, salt, and pepper in a large bowl.
Add the ground chicken breast, parmesan cheese, ham, garlic, egg, salt, and pepper in a large bowl.
Step 3
Step 3
Add in the breadcrumbs.
Add in the breadcrumbs.
Step 4
Step 4
Mix together until all the ingredients are fully combined.
Mix together until all the ingredients are fully combined.
Step 5
Step 5
Scoop the mixture with a spoon and use your hands to create a fritter shape. Coat the chicken zucchini fritters in more breadcrumbs.
Scoop the mixture with a spoon and use your hands to create a fritter shape. Coat the chicken zucchini fritters in more breadcrumbs.
Step 6
Step 6
Pour a bit of extra virgin olive into a non-stick pan over medium-low heat. Place the chicken fritters in the pan and cook them for about 10 minutes on each side.
Pour a bit of extra virgin olive into a non-stick pan over medium-low heat. Place the chicken fritters in the pan and cook them for about 10 minutes on each side.
Step 7
Step 7
Cook them until they are golden brown and cooked through.
Cook them until they are golden brown and cooked through.
Step 8
Step 8
To prevent greasiness, drain the chicken zucchini fritters on a plate lined with a paper towel. Serve and enjoy!
To prevent greasiness, drain the chicken zucchini fritters on a plate lined with a paper towel. Serve and enjoy!
Oat flour: to make healthy zucchini fritters that are also gluten-free, this recipe uses oat flour. As an alternative you can replace with spelt flour, wholewheat flour, all purposes flour or even almond flour. Olive oil: use extra virgin olive oil for the best taste and nutrition.
First, shred it on the large holes of a box grater. Then, wrap it in a clean kitchen towel and squeeze out as much liquid as you can. This step helps create the fritters' light, crispy texture. If the zucchini is too moist, the fritters will be soggy.
Good substitutes for frying include cornstarch, potato starch, and rice flour. Alternatives in baking include rice flour, chestnut flour, and all-purpose flour. Keto-friendly substitutes include almond flour, chia seed flour, psyllium husk powder, hazelnut flour, coconut flour and flaxseed meal.
"Zucchini is a good source of vitamin C, potassium and folate. It's also low in calories and provides fiber, which can aid in digestion," she says. Additionally, since it's lower in carbs, it won't spike your blood sugar. Per the USDA, 1 cup of cooked zucchini has less than 5 grams of carbs.
At 3 grams of carbs per cooked cup (232 grams), zucchini provides a great low-carb alternative to pasta for those looking to reduce carb intake. It can be spiralized or sliced to replace spaghetti, linguini, or lasagna noodles in dishes.
Yes, zucchini is keto. A medium zucchini has about 6 total grams of carbs and 2 of them are fiber. So one whole zucchini has 4 net carbs. Zucchini is very popular on the low carb diet.
Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.
So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.
A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.
Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.
Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven. If your oven roasted zucchini is consistently turning out soggy, try slicing it a little thicker next time.
Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana. One pound of zucchini equals about 4 cups grated zucchini; 2 cups of salted and squeezed zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.
Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.
Rice flour. A traditional ingredient in many eastern recipes, rice flour is gluten free and a great alternative that you might have in your cupboard. ...
Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
Glutinous rice flour, aka sweet rice flour, doesn't contain any gluten (confusing, we know.) It can create a gummy texture, so it's typically used to create chewy items like mochi or as a binder for pastry items. Rice flour makes an excellent substitute for all-purpose flour, depending on what you're making.
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