Chicken Zucchini Fritters Recipe

These chicken zucchini fritters are healthier than regular kotlety; being half meat and half veggie and they are super juicy and flavorful. Kids love these.

Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I’m not sure why I hadn’t thought of this sooner. They are healthier than regular kotlety; being half meat and half veggie and they are super juicy and flavorful.

One of my readers, Nataliya, wrote in with this recipe. I was convinced I needed to make them when she mentioned that her kids loved these patties. I get so much inspiration and ideas from you all, so thank you! Low and behold, my son loved these too, and so did the Mr. and so did I, oh and my sister and brother and law too. I’ll stop now. 🙂 Thank you Nataliya for this great recipe!

Ingredients for Chicken Zucchini Patties:

2 medium zucchini (about 1 1/4 lbs), grated (I used a green zucchini and a yellow squash)
2 tsp salt, divided
1 lb ground turkey or chicken
1/4 tsp freshly cracked black pepper
1/4 cup green onions or chives, finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese (or 1/2 of the 15oz tub)
Olive oil to saute

Chicken Zucchini Patties_

How to Make Chicken Zucchini Fritters:

1. Place zucchini in a colander. P.S. my OXO collander/bowl set made this step convenient. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out, or as one of the readers suggested, use double-lined cheesecloth to ring it out. You’ll be amazed how much juice actually comes out of these babies. Transfer drained zuchinni to a large bowl. Wonder if anything delicious can be done with this healthy juice? Got any ideas?

chicken-zucchini-fritters-recipe

2. Add 1 lb fresh ground turkey or chicken, 1 tsp salt, 1/4 tsp pepper, 1/4 cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.

chicken-zucchini-fritters-recipe-1

3. Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about 1/3-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.

chicken-zucchini-fritters-recipe-2These chicken zucchini fritters are healthier than regular kotlety; being half meat and half veggie and they are super juicy and flavorful. Kids love these.These chicken zucchini fritters are healthier than regular kotlety; being half meat and half veggie and they are super juicy and flavorful. Kids love these.

Enjoy!

Chicken Zucchini Fritters Recipe

4.9 from 19 reviews
Prep time:
Cook time:
Total time:
Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I'm not sure why I hadn't thought of this earlier. They are healthier than regular katlety since they are half meat and half veggie and they are super juicy and flavorful.
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: Makes 20 (2-inch wide) patties

Ingredients

  • 2 medium zucchini (about 1¼ lbs), grated (I used a green zucchini and a yellow squash)
  • 2 tsp salt, divided
  • 1 lb ground turkey or chicken
  • ¼ tsp freshly cracked black pepper
  • ¼ cup green onions or chives, finely sliced
  • 1 large egg
  • 2 cloves garlic, pressed,
  • 8 oz ricotta cheese (or ½ of the 15oz tub)
  • Olive oil to saute

Instructions

  1. How to Make Chicken Zucchini Fritters:
  2. Place zucchini in a colander or bowl. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out. You'll be amazed how much juice actually comes out of these babies. Transfer drained zucchini to a large bowl. Discard drained juice.
  3. Add 1 lb fresh ground turkey or chicken, 1 tsp salt, ¼ tsp pepper, ¼ cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.
  4. Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about ⅓-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.

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Read comments/reviewsAdd comment/review

  • Maria
    June 16, 2017

    Use the juice in a soup, broccoli, split pea,or kale. Or strain it mix with honey, water ,cilantro,half lemon juice. Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Thank you for the wonderful suggestions!! Reply

  • Roxanne
    February 1, 2017

    These were delicious! I really though they’d come out more like a potato pancake for some reason, but ended up more like a burger. Ate them plain, with a dip and served them on buns to my kids. Everyone liked them and no one complained about the zucchini (for once)! Thanks for this! Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      I’m so glad to hear everyone enjoyed them!! It is a great way to sneak in more veggies 🙂 Reply

  • Diana
    November 21, 2016

    Can you cook them on the BBQ grill? Wasn’t sure if they might fall apart Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      HI Diana, I think they would fall apart and stick to the grates. Reply

  • Trisha
    November 6, 2016

    Do you have a suggestion to replace the ricotta for a dairy-free option? Thanks Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      You could omit it altogether and the recipe will still work. 🙂 I’ve had readers report good results using sautéed mushrooms as well. Reply

  • Amy
    October 24, 2016

    My son and I loved these fritters. He had 4!! I am wondering if I could substitute something else for the ricotta? Or what would happen if I just left it out? Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Hi Amy, I’ve had several readers write in with a variety of substitutions they have used with good results including: cream cheese, cottage cheese, mushrooms, or just omitting it altogether. I hope that helps! 🙂 Reply

      • Donna
        February 26, 2017

        Yes I’ve made them without the cheese altogether and it still turned out great!! Reply

  • Bonnie
    August 27, 2016

    you wondered about a use for the zucchini juice. How about adding it to soup? Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      I LOVE that idea!! Reply

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