Chicken Zucchini Fritters Recipe
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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
How to Make Chicken Zucchini Fritters:
1. Place zucchini in a colander. P.S. my OXO colander/bowl set 
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.
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.
Enjoy!
Chicken Zucchini Fritters Recipe
Ingredients
- 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
Instructions
- How to Make Chicken Zucchini Fritters:
- 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.
- 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.
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I bake the meatballs instead of frying them? Or using an air fry? Thank you.
Hi Kay, I haven’t tried baking them but one of my readers did and this is what she reported: “I tried to bake them and didn’t really like the result, they were not as good as when cooked on a skillet.”
Made these the other night. I sautéed some diced onions,garlic and half a jalapeño pepper to add to the mixture plus added some poultry seasoning. I will make them again.
Delicious!! I didnt have ricotta, but added a healthy tablespoon of tzatziki and a +/1 tsp of Harissa seasoning. Served with a dollop of tzatziki on top. Mmmmmm……
Can I use canned chicken instead of ground chicken in this recipe? It sounds wonderful and I would like to try it. I have made other chicken fritter recipes using canned chicken.
Hi Linda, I have not tried canned chicken with this recipe to advise.
This is the first recipe I didn’t love. I thought they had really good flavor, but the texture was weird to me. May have added too much zucchini. I’m going to try some of your other chicken fritter recipes. Thanks for sharing so many great recipes and tips!
Sorry to hear that you didn’t like the result. It’s hard to say without being there but could be that if that’s the only thing that you changed in the recipe.
Made this for dinner tonight it was delicious my wife and I absolutely loved it thank you so much I really appreciate you taking the time to share the recipes looking forward to more
You are most welcome, Joe. Thank you for sharing and I hope you will both love all the other recipes that you will try.
Made this for dinner tonight it was a big hit with my wife and I absolutely delicious thank you so much I really appreciate you taking the time to share the recipes looking forward to more
It is my pleasure, Joe. I hope you and your family will love all the recipes that you will try!
Has anyone tried cooking them in an air fryer?
Hi Elaine, I have not tried that in an air fryer to advise. If you experiment, please let me know how you like that.
Needed more flavor..I added poultry season n cumin.. otherwise good idea
Thanks for your feedback, Marie. Feel free to add more seasoning to taste.
Made these tonight. Absolutely impressive and delicious. Maybe a teeny tiny pinch of too much salt, other than that .. FABULOUS. I used a muslin cloth to strain the zucchini it was all that I had on hand but it turned out great. Had a salad with cucumbers oil and vinegar on the side. Perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made these last night and they were amazing! I’m so happy to have an easy low carb fritter recipe to make now. I got stuck with some pretty big zucchinis and decided to use them for this. Thank god I had a cheese cloth on hand – that really does the trick on squeezing out that liquid!
I’m looking forward to trying them in the future with different seasonings, but honestly these are just so lovely as is.
I’m so glad you enjoyed that Kat!
Just made these and used ground turkey. Added Montreal Chicken seasoning instead of salt and pepper. Turned out really good!
So good to know that, Lynn. Thanks for sharing that with us and for giving this recipe a try!
I haven’t made these yet, doing so this evening. Do you think sprayed with PAM they could go in an air fryer?
Hi Vicki, I have not tried that in an air fryer to advise. If you experiment, please let me know how you like that.
I have made these several times always adding plain breadcrumbs to soak up the juice I couldn’t squeeze out. This has helped them to be more crispy once fried. I’m just wondering what everyone else eats with their fritters? I have 4 kids and I feel like I need a couple of sides with this.
We like to have it with a salad, mashed potato, or a rice dish.
Would sour cream be a good substitute for ricotta? I don’t have any ricotta right now.
Hello Elena, someone else commented this ” I added mushrooms and since I didnt have ricotta on hand, I used a little bit of sour cream and I didnt squeeze the juice out of my zucchini. I also added a little bit of flour and fresh dill. they were perfect!”
Hi! Do you think I could make, form and stick in fridge in the mornjng, then cook them in the evening? Or would they fall apart in the fridge if not cooked right away?
Hi Olga, these are best cooked right away since when salt is added to the zucchini, they start to release moisture and the mixture might get a little too soft by morning. If you do make it overnight and juice accumulates, drain off extra juice then stir the mixture before cooking.
Very delicious!
I’m so happy you enjoyed that, Olya!
I took this recipe in a different direction by adding 2/3 cup breadcrumbs, 2/3 cup grated Parmesan cheese, heaping Tbsp Italian seasoning Buttered a 12 cup muffin tin and made Chicken Zucchini meatloaf muffins Delicious and nutritious
That’s just awesome!! Thank you for sharing your wonderful review 🙂
HI, I cant eat dairy, is there an alternative you can suggest? and if there is not alternative, how necessary is it to add Ricotta Cheese?
Thanks,
Ebony
Hi Ebony, are you allergic to all dairy? You can omit it and add a splash of the zucchini juice that you’ve drained off if the mixture seems too dry
Hello! How many calories per fritter?
Hi Summer, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂
I just want to know if this Chicken zucchini fritters is there a video on youtube like the other fritters
Hi Elbie, there is not a video for this one on youtube yet.
Did not have success with this version of fritters. I note here that there is no flour in the recipe. Maybe that is why the patties didn’t hold together like your other recipe without chicken or ricotta. We will try again with some flour, but this is the first failure from your website.
Hi Gary, to help keep these together, it is important to squeeze the shredded zucchini adequately. Too much liquid can cause these to fall apart. I hope that helps and I’m glad to hear you have been enjoying the recipes so far 🙂
Had ricotta cheese left after making your lasagna recipie earlier this week. Wasn’t sure how to use the left over half… so i looked up recipes on your site. Was super happy to find this as i had all ingredients on hand. Made these for dinner tonight…wow! They were such a hit with my husband and kids! Only downside was…. there were no left overs 😅🙈🙈🙈🙈 might double the recipie next time 😉
I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your great review Olga!
Natasha, these fritters are jewels, soooo delicious! Thanks again for adding new recipe in my menu!
You’re welcome Lena! I’m glad you enjoy the recipe. Thanks for sharing!
You could make ice cubes with the zucchini juice to add to any smoothie.
GREAT suggestion Jan! Thanks for sharing! 🙂
I love cheese, but as a Weight Watcher I am always looking to lighten up the recipes. Thinking of adding fat free mozzarella instead of ricotta. Otherwise this looks like an awesome recipe! Thanks!
Let me know how you like it with mozzarella. I hope you love the recipe 🙂
I am a fan of zucchini fritters so this was a welcome change. Served them with some Cilantro Chutney I had and were delicious
I’m glad you enjoy the recipe Missy! Thanks for sharing!
Use the juice in a soup, broccoli, split pea,or kale. Or strain it mix with honey, water ,cilantro,half lemon juice.
Thank you for the wonderful suggestions!!
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!
I’m so glad to hear everyone enjoyed them!! It is a great way to sneak in more veggies 🙂
Can you cook them on the BBQ grill? Wasn’t sure if they might fall apart
HI Diana, I think they would fall apart and stick to the grates.
Do you have a suggestion to replace the ricotta for a dairy-free option? Thanks
You could omit it altogether and the recipe will still work. 🙂 I’ve had readers report good results using sautéed mushrooms as well.
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?
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! 🙂
Yes I’ve made them without the cheese altogether and it still turned out great!!
you wondered about a use for the zucchini juice. How about adding it to soup?
I LOVE that idea!!
Can we freeze these? If so, at what stage in the process?
Hi Nia, I haven’t tried freezing these but here is what one of our readers wrote “These are so very delicious! I have made them with ground chicken, turkey and beef. I also make them ahead and freeze them between parchment paper. One tip that might help others is to put the zucchini in a double piece of cheesecloth and ring it out. Mine were sloppy until I did that and now they hold together so well. I also used cottage cheese purred when I didn’t have ricotta-equally good. My kids prefer these to burgers now!” I hope that helps.
Hi natasha so i made these on friday and let me tell you they were so yummy. My husband loved them he was saying oh how juicy they were(i dont think he realized they were with zuccini because i only had yellow zuccini so i just used that and u couldnt really see it in there) but anyways i didnt have onion so i just ommited that and instead of ricotta cheese i used cream cheese because i didnt have ricotta cheese at home. Well it was very yummy still. Thank you for this recipe. Today im baking one of your breads😊.
Victoriya, thank you for such a nice review 😀. It’s good to know that they worked nice even with all the changes you made.
Yes and your no knead easy bread turned out wonderfull too its pretty much all gone will be making again tomorrow. Thanks
Could the raw mixture be frozen?
I have not tried freezing the mixture, so I can’t say for sure but I do think it’s worth an experiment. If you try it, let me know how you liked it.
Do you know the nutritional facts on this recipe? Thanks!
Hi Kathleen, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! 🙂 When I need a quick answer though; I have used caloriecount.com (their recipe analyzer is free).
I plugged this into MyFitnessPal, and included the 4 tbsp of olive oil for frying and got this result:
Amount Per Serving
calories 97
Total Fat 8 g
Saturated Fat 2 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 36 mg
Sodium 75 mg
Potassium 137 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 1 g
Protein 6 g
Vitamin A 3 %
Vitamin C 0 %
Calcium 3 %
Iron 2 %
Can you put these on a George Forman? Look really good..
I think that could work! Just spray or brush a little oil on the grates first to prevent sticking. You might test 1 or 2 to begin to make sure they don’t come apart on the George Forman.
This sounds amazing, however can you bake this instead of frying?
Hi Cara, I haven’t tried baking them but one of my readers did and this is what she reported: “I tried to bake them and didn’t really like the result, they were not as good as when cooked on a skillet.”
Thank you for responding! I had a feeling that was going to be the answer!!
Hi. I was so looking forward to these… however unfortunately I have to say I was quite disappointed 🙁 There were so many good reviews, but to me, they were very bland and tasteless. Admittedly, I did not use garlic (we have a family member who does not like it at all) however I did everything else as per recipe. I don’t think garlic would have made them significantly better. Luckily I did a taste-test for the first pattie, and ended up adding ground coriander seed, cumin, a good squirt of tomato sauce (“ketchup”), some breadcrumbs, and a small can of sweet corn – they still were ‘average’ but much better than they started out. I’m glad so many of you enjoyed them, but they weren’t right for our family.
Hi Catherine, we are a garlic loving family and I do think it adds great flavor to the fritters, but I don’t think they would be bland and tasteless without it. Did you make sure to add the salt and pepper? Also did you possibly add too much zucchini?
Thanks for your reply – as far as I know, I added the correct amount of salt, pepper and zucchini. Perhaps my zucchini were overly watery/bland themselves?? Perhaps this just isn’t a recipe for us. Hoping other recipes turn out better as your blog looks really interesting.
Thanks Catherine! I hope you find more recipes that your family will love. 🙂
Hi, will the fritters still turn out fine if I omit the ricotta cheese from them? Or would yoghurt work as a substitute?
They will still work if you omit the ricotta cheese. I haven’t tried to substituting with yogurt, but be careful if you do since yogurt is more loose than ricotta, you don’t want the overall mixture to be too loose.
This has become one of my favorite recipes. I don’t care for ricotta cheese so substitute it with cottage cheese and it turns out fine.
Made these today with chicken, I had no onions so I used dill. They were amazing!! Loved them with some spaghetti. Thanks so much!
That sounds like a delicious meal! You’re making me hungry!
I tried to make these tonight, but they would not stick together at all, and burnt very easily in the pan. The mixture just seemed very soggy to me. I added probably about a 1/2 cup breadcrumbs to the second half of my mixture and fried those in more oil (canola oil) and it seemed to work better. But the first half of the batch just didn’t turn out well. I also served with a plain greek yogurt and garlic sauce which was good. Good flavor in total!
Did you make sure to squeeze the excess liquid from the zucchini after salting it – it sounds like that was probably the main culprit? You do need to keep the skillet well oiled and also did you use a good non-stick pan?
I did squeeze out liquid and kept a decent amount of oil in the pan. It wasn’t the best non stick skillet, and the oil tended to run off to the sides. The batches with the breadcrumbs turned out a lot better. I think in the future I will keep the breadcrumbs in the mixture and maybe add a second egg.
How many cups of zucchini is it? I am planning on using one from a friend’s garden and it is HUGE.
I didn’t measure it that way, but maybe 2 cups after it’s squeezed.
I have a suggestion as to what to do w/the liquid squeezed from the zuc & squash = freeze it & add to the makings of homemade soup. Haven’t tried this yet but I will & will save the juice. Thx for the recipe!
That’s a great idea! It seemed so sad to see it go down the drain! Thanks Tommie 🙂 I bet it would be great in a cream zucchini soup.
Can you substitute ricotta for cottage cheese?
I have not tried that substitution but I think it could work well with a small curd cottage cheese.
Hello,
I cooked these fritters for dinner and they were a hit. Only problem is my husband doesn’t like cheese, so I subbed the ricotta for greek yogurt. They didn’t stick together very well, was that an appropriate substitution? Or any other suggestions?
That was probably the reason that it didn’t stick together, but I’m so glad you liked the recipe 🙂 You might just omit the ricotta next time. The Greek Yogurt may have made it too loose.
Hi; thank you SO MUCH for this recipe! I made these tonight (using ground turkey) and they were a huge hit with the family – even with my 12-year old daughter! Hubby said this is “definitely a keeper… put it in the recipe database!”
Thanks!
I’m so happy you all loved it! Thank you so much for the awesome review! 🙂
Hi Natasa. This turned out amaizing….u r soooper… U gave me soooo many amaizing ideas….
Well u asked what u can do with the juice from the zukiny… I use it to make vegetable soup with it. It turned out preaty tasty. It had a hint of zukiny…
That is a great idea and so healthy! Thanks so much for sharing 🙂
you can make a gin martini using the zucchini juice, a dash of kosher salt and a little lemon juice.
hi!
Do you think this recipe would work with Feta Cheese instead of Ricotta?
Looks Delish!
I think feta would have too strong of a flavor for the fritters, although I haven’t tried it myself.
Hi, can’t wait to try these. I’m a university student so wondering if a big batch can me made and frozen? Has anyone tried this?
Thanks!!
I haven’t tried freezing them, anyone else?
Mix the squash juice with Greek yoghurt garlic and dill. Use as a sauce for the meatballs
That sounds wonderful Tony, thank you for sharing. Do you cook the sauce first?
OMG! These are soooo good! I had some ground beef and turkey, so I used that instead of chicken. The fritters came out moist and fluffy…mmhhh. I can’t stop eating them…. hahahah
Thanks Natasha; you rock!
Thank you for a great review Olesea, I’m happy to hear that you are enjoying them :).
I just did these like an hour ago and loved them..I was surprised that my picky eater didn’t pick out the ‘green stuff’.I put it on thin slice of bread with tomato. They are so juicy! Will make more in the future. I’m sure hubby will fall in love with them too as I did ; ) Thanks a bunch! It’s nice to do something different for a change.
It’s especially nice when a picky eater likes something you’ve worked to prepare. Your comment made me smile. I love that you made a sandwich out of them. Sounds so good right now! 🙂
Made these for my family last night! Sautéed sweet onion with red bell pepper first, and added that to meat mixture (instead of using green onion). Turned out wonderful! Even my 3 yr olds loved them. Awesome!
Isn’t that the best thing? When the little ones love the food we make? Happy Mother’s Day Amelia! 🙂
ALSO ADD SOME GRATED RED OR GREEN PEEPER,JUST TRY
Thanks for the tip!
I like these! Made them couple nights ago, and even my toddler devoured 2 of them right away. Thanks Natasha!
You are welcome Vika and thanks for the great review :).
Can you make these without cheese? I am paleo and cannot eat dairy, just wondering if the cheese was added for any reason other than flavor.
Thanks!
You can omit it and add a splash of the zucchini juice that you’ve drained off if the mixture seems too dry.
I made these tonight!! They were delicious!! I made a garlic sauce with it, a side of potatoes baked in the oven and a mixed greens salad! I can’t wait to try your other recipe!
Oh wow garlic sauce sounds nice! how did you make it?
lol we’re lebanese, so we love garlic sauce with everything, especially, chicken! It’s made with emulsified oil and garlic.
Thank you!!
These were perfection!! I ended up skipping the ricotta cheese, and adding some dill and carrots and they turned out perfect! Thanks Natasha, for another awesome recipe!! 🙂
You are welcome Ani, great job on improvising :).
This recipe was amazing!! I was nervous while frying them, but when my family tried them they fell in love!!!!! I know for a fact mama is gonna ask me to make these again. Thanks so much Natasha! Oh, and whenever I am in the kitchen baking/cooking something new my mom’s like (ce iz natashi?) and the answer is usually yess it is!! where else would I get the lovely recipes? 🙂 hahaha she knows this is my #1 cookbook 🙂
Oh that’s so sweet 🙂 Thank you Irene. You’re wonderful and you just made my evening 🙂
I want to mare these without ricotta because of an allergy what do you think a good replacement would be.
Hi Sam, are you allergic to all dairy? If yes, you could just omit it.
These are so very delicious! I have made them with ground chicken, turkey and beef. I also make them ahead and freeze them between parchment paper. One tip that might help others is to put the zucchini in a double piece of cheesecloth and ring it out. Mine were sloppy until I did that and now they hold together so well. I also used cottage cheese purred when I didn’t have ricotta-equally good. My kids prefer these to burgers now!
I love the tip about using cheesecloth to ring them out. Thank you for sharing 🙂
Want to try to make these. Do you think its ok if I make them today and cook them in the morning?
Yes, you could do that Irina, however I would hold off on adding zucchini until the next morning.
When I make regular kotleti, I roll them in bread crumbs before frying them. I wonder how it’ll be if I do it for these…
Oh you know I haven’t tried it, but if you do, remember to report back on how it worked out.
Instead of ground ground turkey or chicken use spicy sausage, absolutely amazing.
Oooh thank you for the tip!!
Hi Natasha
this recipe is so amazing! my family loved it!!! I added mushrooms and since I didnt have ricotta on hand, I used a little bit of sour cream and I didnt squeeze the juice out of my zucchini. I also added a little bit of flour and fresh dill. they were perfect! my son kept asking for more. last time I made the regular zucchini fritters they seemed dry when i squeezed the juice out so i tried it a little bit different and they were so good. I LOVE your blog!!!!
I’m so glad you enjoyed the recipe. I love to hear when the kiddos enjoy a recipe because I’m a Mama too and I know that feeling when they are asking for more. It’s priceless! 🙂 Thanks Ira!
The recipe looks amazing (yet another one!). I have to replace the ricotta cheese though with something else (dairy allergies ;-( ). What can i replace it with?
Thanks in advance!
Nelli
Oh I’m sad to hear about the allergies. 🙁 You can omit the ricotta all together. I made regular zucchini fritters without it. If the batter seems too dry, you might add back some of the zucchini juice you squeezed out, but you probably won’t have to. 🙂 I hope you love these!
Natasha,
This recipe is a keeper! Since I didn’t have Ricotta on hands I added Cottage Cheese and it worked. What I love about this recipe is not only the taste, but when you re-heat, the texture is the same as freshly made. I don’t always have time to comment, but thank you so much for your amazing blog!
You’re welcome Galina, I’m glad you like the recipe :).
Yum! I need to make these! A great way to use up those zucchinis!
This year we have abundance of zucchinis so this is a great way to use some up :).
This is how I make my kotlety all the time- except I skip the egg, which toughens them up, and skip the dairy, since we keep kosher. I’ve also use baby food instead of zucchini, or leftover steamed beans, or just about any veg purée.
I want to try your method. Do they fall apart without the egg?
Anything with zucchini is a MUST!! Love this new creativity of yours. Thank you for such a wonderful recipe 🙂
You are welcome Tina, I hope you’ll love it :).
What a great way to sneak some veggies in the kids food. Sounds delish, definitely will try these. I wonder how they’d be dipped in tzatziki or if they’d be as good in they were baked. I will try cooking half as the recipe says and half baked. Thanks, awesome recipe.
I think it might taste nice with tzatziki sauce. According to the original recipe author, she tried baking them and they weren’t as good as sauteed. Let me know your thoughts when you make them! 🙂
Natasha, I am glad you liked my recipe!
I tried to bake them and didn’t really like the result, they were not as good as when cooked on a skillet.
But, same idea, different vegetables, baked in tomato sauce and the result is amazing:
Ground chicken, ricotta, chopped spinach(put it in a boiled water for a minute before that), salt, pepper, crashed garlic.
Or instead of spinach you can use shredded cooked beets- boiled or baked, I use canned.
Mix everything well and form meatballs. The mixture will be sticky, rinsing hands in cold water might help.
Put 2 table spoons of olive oil in a baking dish, add two sliced garlic cloves, place meatballs.
Pour tomato sauce (I use canned, sometimes i use canned tomato roasted garlic and basil sause) on top, some more sliced garlic, fresh basil leaves, salt and pepper if needed. Bake in 350 for 30 minutes approximately. Depends on how big are your meatballs.
Let it cool down just a little bit before serving.
Thanks so much for sharing. I guess I have another recipe to try! 🙂 Thanks again!
I don’t know if you can read in Russian, but the original recipe is here http://elladkin.livejournal.com/423255.html
Thank you! That’s very helpful!
Ugh I just came from the store and saw this!
Oh man!! Next time, next time 🙂
Thanks for sharing the recipe — I’ve been keeping an eye on this post.
Will definitely try, hope it doesn’t end like my other adventures in zucchini…
Whatever you do, don’t give up on zucchini! I hope you love it 🙂
These look amazing! Do you think they can be baked instead of fried??
You know I haven’t tried that, but do let me know if you experiment. I’d probably lightly grease a non-stick pan or even put them on parchment paper. They are fairly delicate and tender so It would be a shame for them to stick to your baking pan and get ruined that way. Anyway, please remember to report back if you try the baking route 🙂
Is Ricotta cheese a necessary ingredient here? Do you think it would taste worse without it? I just personally never tried Ricotta cheese! What kinda cheese is that?
It kind of tastes like a blended cottage cheese. I don’t know how else to describe it. It’s very bland. You could try without it, but I’d add maybe a Tbsp or 2 of flour to help hold it all together. The ricotta cheese makes it juicier so you could add a splash of milk to make it more tender 🙂
Completely agree, what a brilliant idea- half veggie/half meat. I kind of feel sad right now I haven’t thought of it myself! 😉 I can’t wait to try! Yum! As far as zucchini juice, I wonder if it could be used to make stock?
I thought about that too; maybe a zucchini soup of sorts?
The flavors sounds perfect together! Definitely I am making these soon :).
Thanks for sharing Natasha!!! 🙂
I hope you love the fritters. You’re welcome Lea and thank you for commenting 🙂 You’re awesome!
Oh these look wonderful! I think my fiance might actually eat them, which would be a huge step towards my goal of feeding him more zucchini!
PS- love your photos! Fritters are a challenge! 😉
Thank you 🙂 Pinterest and the Jerusalem cookbook brought inspiration for the final shot 🙂
That’s a funny goal to have, but a good one! Everyone deserves to enjoy zucchini 🙂
Another great way to use zucchini! Thanks
Anytime 🙂
These sound wonderful, I’ll be making them this weekend! Thank you 🙂
I hope you love them. I’m craving some again!
Looks scrumptious!!!!!!!!!!!!! yum thanks
You are welcome :).
What a brilliant idea! I love both chicken kotleti and zucchini, so I’m sure it must taste incredible! I’ll have to put this on my menu plan for the near future.
It is the best of both worlds. I hope you’ll love it as much as we did :).
ok, now I HAVE to try this!!! I love healthy spin on this Ukrainian deliciousness!!!
I know, I was so excited to discover this too!
I will definitely 100% will be trying these! They look delicious! Thanks for another fabulous recipe 😀
You are welcome Julia, I hope you’ll love the recipe :).
Hi Natasha – I made these today (with ground turkey) and they were delicious!! I was a little worried because mine took about 7 minutes per side to cook (turn that brown/golden color), but in the end they tasted great!! My husband ate 3 and my 7 year old daughter ate 3½ (she was aiming for 4 but got too full!) We had them with mashed potatoes & your spinach salad with the balsamic vinegar. Yum!
Oh, and I was so worried the kids would be picking at the “green stuff”, but nope!!! They were so surprised they ate zucchini! lol
How cool! It is a great way to get kids eating more veggies. 😉
I’m so gla
I’m so glad you all enjoyed the chicken zucchini fritters! You must have had them on a gentler flame. 🙂
Yum! Cant wait to try this!
Let me know how they turn out 🙂
They turned out totally wonderful and my whole family who is not a fan of zucchini enjoyed it. I even had enough to share with neighbors 🙂 I have to say your presentation photo of them is exceptional. Its hard to photograph such as fritters! yum! 🙂
Thank you Alla for such a sweet comment, I’m so happy that you all enjoyed it :).