Description

These Chicken Zucchini Fritters are a delicious and easy-to-make dish perfect for a quick lunch or dinner. Packed with shredded rotisserie chicken, fresh zucchini, and melty mozzarella cheese, these fritters are pan-fried to a golden crisp and served with a tangy sour cream sauce featuring chives and lemon. They’re a fantastic way to use leftover chicken and incorporate vegetables into a flavorful meal.

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

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Instructions

Drain the zucchini: Place the grated zucchini in a colander over the sink. Add 1 teaspoon of kosher salt and gently toss to combine. Let it sit for 10 minutes to draw out excess moisture. Then, using a clean dish towel or cheesecloth, squeeze and drain the zucchini completely to prevent soggy fritters.
Mix the fritter batter: In a large bowl, combine the drained zucchini, leftover shredded rotisserie chicken, shredded mozzarella, corn kernels, freshly grated Parmesan, all-purpose flour, beaten egg, chopped fresh chives, lemon zest, and minced garlic. Season the mixture with kosher salt and freshly ground black pepper to taste, and stir well to incorporate all ingredients evenly.
Cook the fritters: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Working in batches, scoop 3 to 4 tablespoons of the batter per fritter into the hot oil. Flatten each fritter gently with a spatula, and cook until the underside is golden brown, about 2 to 3 minutes. Carefully flip the fritters and cook for another 2 minutes on the other side until fully cooked and golden.
Prepare the sour cream sauce: While frying the fritters or ahead of time, in a medium bowl, combine the sour cream, chopped fresh chives, freshly squeezed lemon juice, and grated garlic. Season with kosher salt and freshly ground black pepper to taste. Mix well and chill the sauce in the refrigerator until ready to serve.
Serve: Serve the chicken zucchini fritters hot, immediately topped or dipped with the prepared sour cream sauce for a delicious and refreshing complement.

Notes

Be sure to squeeze out as much moisture from the zucchini as possible to avoid soggy fritters.
Cast iron skillet works best for even frying, but any heavy-bottomed skillet will suffice.
Leftover rotisserie chicken adds great flavor but can be substituted with cooked shredded chicken breast.
You can use fresh or frozen corn kernels; just thaw if frozen before use.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
Serve fritters immediately for best texture; they don’t reheat as crisply.