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Crispy Shredded Zucchini Chicken Fritters Easy Recipe with Lemon Herb Dip

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These crispy shredded zucchini chicken fritters are quick, fresh, and satisfying, paired perfectly with a bright lemon herb dip for a delicious weeknight meal.

Ingredients

Scale
  • 2 medium zucchinis, shredded and pressed dry
  • 1 cup cooked chicken breast, shredded
  • 2 large eggs, beaten
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ¼ cup grated Parmesan cheese
  • 2 stalks green onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for frying
  • For the Lemon Herb Dip:
  • ½ cup plain full-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Shred 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 5 minutes).
  2. Shred 1 cup cooked chicken breast finely using fingers or forks (2 minutes).
  3. In a large bowl, combine shredded zucchini, shredded chicken, 2 beaten eggs, ½ cup flour, ¼ cup grated Parmesan, 2 chopped green onions, 2 tablespoons chopped parsley and dill, and 2 minced garlic cloves. Season with salt and pepper to taste. Stir until evenly incorporated and sticky but holding together (5 minutes).
  4. Heat about 3 tablespoons olive oil in a cast iron skillet or heavy-bottomed pan over medium heat until shimmering but not smoking (2-3 minutes).
  5. Use a ¼ cup measure to scoop batter and gently flatten into patties in the pan. Fry in batches without overcrowding. Cook each side for 4-5 minutes until golden brown and crispy, flipping carefully with a spatula (10-15 minutes).
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F / 95°C) while frying the rest (optional).
  7. Make the lemon herb dip by mixing ½ cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon each chopped parsley and chives, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir well and refrigerate until serving (5 minutes).
  8. Serve fritters hot with a generous dollop of lemon herb dip. Garnish with extra chopped herbs or lemon wedges if desired.

Notes

Press zucchini thoroughly to remove moisture to avoid soggy fritters. Use medium heat to prevent greasy or burnt fritters. Don’t overcrowd the pan when frying. The lemon herb dip tastes better if made ahead and chilled. For a lighter version, bake at 400°F for 20 minutes, flipping halfway.

Nutrition

Keywords: zucchini fritters, chicken fritters, lemon herb dip, crispy fritters, quick dinner, easy recipe, weeknight meal, gluten-free option, healthy snacks

Find it online: https://sizzlesprout.com/crispy-shredded-zucchini-chicken-fritters-easy-recipe-with-lemon-herb-dip/