Description

This Chicken Zucchini Fritters recipe combines ground chicken or turkey with fresh grated zucchini, garlic, green onions, and creamy ricotta cheese to create flavorful, tender fritters. The zucchini is salted and drained to remove excess moisture for perfect texture, then mixed with savory ingredients and pan-fried until golden and cooked through. These fritters make a healthy, protein-rich meal or snack that’s quick to prepare and deliciously satisfying.

Ingredients

Scale

Vegetables and Aromatics

2 medium zucchini (about 1 1/4 lbs), grated (can use one green zucchini and one yellow squash)
1/4 cup green onions or chives, finely sliced
2 cloves garlic, pressed
2 tsp salt (divided)
1/4 tsp freshly cracked black pepper

Protein and Dairy

1 lb ground turkey or chicken
1 large egg
8 oz ricotta cheese (half of a 15 oz tub)

For Cooking

3-4 Tbsp extra light olive oil for sautéing

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Instructions

Prepare the zucchini: Place the grated zucchini in a colander or bowl and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes to allow the salt to draw out the moisture. After resting, squeeze out as much liquid as you can from the zucchini by hand to prevent soggy fritters. Discard the drained juice and transfer the zucchini to a large mixing bowl.
Mix the fritter batter: Add the ground turkey or chicken, remaining 1 teaspoon of salt, freshly cracked black pepper, finely sliced green onions, pressed garlic cloves, beaten egg, and ricotta cheese to the bowl with zucchini. Combine all ingredients thoroughly to create a cohesive mixture.
Heat the pan: Warm a large non-stick skillet over medium heat and add 3 to 4 tablespoons of extra light olive oil, enough to generously coat the bottom of the pan for frying.
Form and cook fritters: Take a heaping tablespoon of the mixture and shape it into a round patty about 1/3-inch thick using your hands. Place the patty in the hot skillet. Cook uncovered for 3 minutes to develop a golden crust.
Flip and finish cooking: Flip the fritters carefully, then cover the skillet and continue cooking for another 3 to 4 minutes, or until the fritters are cooked completely through (no longer pink inside). Add more olive oil between batches if needed to ensure even cooking.

Notes

Squeezing out the zucchini juice is crucial to avoid watery fritters.
You can substitute ground turkey with ground chicken according to preference.
Ricotta cheese adds moisture and tenderness but can be replaced with cottage cheese for a different texture.
Cook fritters on medium heat to ensure they cook through without burning outside.
These fritters are best served immediately but can be reheated gently in a skillet or oven.