These chicken and zucchini fritters are the perfect blend of savory chicken, fresh zucchini, and creamy ricotta. Lightly crisp on the outside and tender on the inside, these fritters make a versatile dish for any meal of the day. Whether you’re serving them as appetizers, a main course, or even a snack, these fritters are delicious, nutritious, and easy to make. The zucchini adds moisture and flavor, while the ricotta gives the fritters a light, fluffy texture. Pair them with your favorite dip or sauce for a delicious treat.
Ingredients
- 2 medium zucchini (about 1¼ lbs), grated (you can use green zucchini and/or yellow squash)
- 2 teaspoons salt, divided
- 1 lb ground turkey or chicken
- ¼ teaspoon freshly cracked black pepper
- ¼ cup green onions or chives, finely sliced
- 1 large egg
- 2 cloves garlic, pressed
- 8 oz ricotta cheese (about half of a 15 oz tub)
- Olive oil for sautéing
Instructions
- Prepare the Zucchini: Place the grated zucchini in a colander and sprinkle it with 1 teaspoon of salt. Allow it to rest for 10-15 minutes to release any excess moisture. Then, using a clean kitchen towel or paper towels, squeeze the zucchini to remove as much liquid as possible.
- Combine the Ingredients: In a large bowl, mix the ground chicken or turkey, drained zucchini, remaining 1 teaspoon salt, black pepper, green onions or chives, egg, pressed garlic, and ricotta cheese. Stir until everything is well combined.
- Form the Fritters: Scoop about 2 tablespoons of the mixture and shape it into small patties about 2 inches wide. Repeat until all the mixture is used (you should have around 20 patties).
- Cook the Fritters: In a large skillet, heat a thin layer of olive oil over medium heat. Cook the patties in batches, ensuring there’s enough space in the skillet to avoid overcrowding. Fry each fritter for 3-4 minutes on each side, or until they are golden brown and fully cooked. Add more oil as necessary between batches to maintain a crispy texture.
- Serve: Transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve them warm alongside your preferred dipping sauce or a fresh squeeze of lemon for added zest.
Conclusion
These chicken and zucchini fritters are packed with flavor, moisture, and a hint of creaminess from the ricotta. They’re a fantastic way to use up extra zucchini and add a nutritious boost to your meal. Serve them with a tangy dipping sauce, fresh salad, or even on their own for a satisfying bite!
Crispy Chicken and Zucchini Fritters with Ricotta
Light, fluffy chicken and zucchini fritters madewith ricotta cheese for added creaminess. These versatile fritters are perfectas an appetizer, snack, or main dish.
Ingredients
- 2 medium zucchini about 1¼ lbs, grated (you can use green zucchini and/or yellow squash)
- 2 teaspoons salt divided
- 1 lb ground turkey or chicken
- ¼ teaspoon freshly cracked black pepper
- ¼ cup green onions or chives finely sliced
- 1 large egg
- 2 cloves garlic pressed
- 8 oz ricotta cheese about half of a 15 oz tub
- Olive oil for sautéing
Instructions
- Prepare the Zucchini: Place the grated zucchini in a colander and sprinkle it with 1 teaspoon of salt. Allow it to rest for 10-15 minutes to release any excess moisture. Then, using a clean kitchen towel or paper towels, squeeze the zucchini to remove as much liquid as possible.
- Combine the Ingredients: In a large bowl, mix the ground chicken or turkey, drained zucchini, remaining 1 teaspoon salt, black pepper, green onions or chives, egg, pressed garlic, and ricotta cheese. Stir until everything is well combined.
- Form the Fritters: Scoop about 2 tablespoons of the mixture and shape it into small patties about 2 inches wide. Repeat until all the mixture is used (you should have around 20 patties).
- Cook the Fritters: In a large skillet, heat a thin layer of olive oil over medium heat. Cook the patties in batches, ensuring there’s enough space in the skillet to avoid overcrowding. Fry each fritter for 3-4 minutes on each side, or until they are golden brown and fully cooked. Add more oil as necessary between batches to maintain a crispy texture.
- Serve: Transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve them warm alongside your preferred dipping sauce or a fresh squeeze of lemon for added zest.