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. πŸ™‚ 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,Β 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 colander/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 zucchini 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-2

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.

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

4.8 from 24 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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 earlier. They are healthier than regular katlety since they are half meat and half veggie and they are super juicy and flavorful.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10

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

  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, 1/4 tsp pepper, 1/4 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 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Elbie
    May 21, 2018

    I just want to know if this Chicken zucchini fritters is there a video on youtube like the other fritters Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Elbie, there is not a video for this one on youtube yet. Reply

  • Gary Wahl
    March 21, 2018

    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. Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      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 πŸ™‚ Reply

  • Olga
    February 24, 2018

    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 πŸ˜…πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ might double the recipie next time πŸ˜‰ Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your great review Olga! Reply

  • Lena
    February 9, 2018

    Natasha, these fritters are jewels, soooo delicious! Thanks again for adding new recipe in my menu! Reply

    • Natasha's Kitchen
      February 10, 2018

      You’re welcome Lena! I’m glad you enjoy the recipe. Thanks for sharing! Reply

  • Jan
    October 28, 2017

    You could make ice cubes with the zucchini juice to add to any smoothie. Reply

    • Natasha's Kitchen
      October 29, 2017

      GREAT suggestion Jan! Thanks for sharing! πŸ™‚ Reply

  • Karen
    October 24, 2017

    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! Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Let me know how you like it with mozzarella. I hope you love the recipe πŸ™‚ Reply

  • Missy
    September 29, 2017

    I am a fan of zucchini fritters so this was a welcome change. Served them with some Cilantro Chutney I had and were delicious Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad you enjoy the recipe Missy! Thanks for sharing! Reply

  • 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 πŸ™‚ 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. πŸ™‚ I’ve had readers report good results using sautΓ©ed 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! πŸ™‚ 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

  • Viktoriya
    August 1, 2016

    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😊. Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      Victoriya, thank you for such a nice review πŸ˜€. It’s good to know that they worked nice even with all the changes you made. Reply

      • Viktoriya
        August 1, 2016

        Yes and your no knead easy bread turned out wonderfull too its pretty much all gone will be making again tomorrow. Thanks Reply

  • Nikki
    June 7, 2016

    Could the raw mixture be frozen? Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      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. Reply

  • Kathleen
    May 20, 2016

    Do you know the nutritional facts on this recipe? Thanks! Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      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! πŸ™‚ When I need a quick answer though; I have used caloriecount.com (their recipe analyzer is free). Reply

    • Teresa
      June 13, 2016

      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 % Reply

  • Sue
    March 22, 2016

    Can you put these on a George Forman? Look really good.. Reply

    • Natasha
      natashaskitchen
      March 22, 2016

      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. Reply

  • Cara
    January 3, 2016

    This sounds amazing, however can you bake this instead of frying? Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      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.” Reply

      • cara
        January 4, 2016

        Thank you for responding! I had a feeling that was going to be the answer!! Reply

  • catherine
    December 1, 2015

    Hi. I was so looking forward to these… however unfortunately I have to say I was quite disappointed πŸ™ 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. Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      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?  Reply

      • Catherine
        December 2, 2015

        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. Reply

        • Natasha
          natashaskitchen
          December 2, 2015

          Thanks Catherine! I hope you find more recipes that your family will love. πŸ™‚ Reply

  • Joanne
    September 8, 2015

    Hi, will the fritters still turn out fine if I omit the ricotta cheese from them? Or would yoghurt work as a substitute? Reply

    • Natasha
      natashaskitchen
      September 9, 2015

      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. Reply

      • MariaW
        September 17, 2015

        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. Reply

  • Erica
    September 3, 2015

    Made these today with chicken, I had no onions so I used dill. They were amazing!! Loved them with some spaghetti. Thanks so much! Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      That sounds like a delicious meal! You’re making me hungry! Reply

  • Whitney
    August 26, 2015

    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! Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      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? Reply

      • Whitney
        August 27, 2015

        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. Reply

  • Hannah
    August 24, 2015

    How many cups of zucchini is it? I am planning on using one from a friend’s garden and it is HUGE. Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      I didn’t measure it that way, but maybe 2 cups after it’s squeezed. Reply

  • Tommie Duncan
    August 4, 2015

    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! Reply

    • Natasha
      natashaskitchen
      August 4, 2015

      That’s a great idea! It seemed so sad to see it go down the drain! Thanks Tommie πŸ™‚ I bet it would be great in a cream zucchini soup. Reply

  • Alissa
    February 23, 2015

    Can you substitute ricotta for cottage cheese? Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      I have not tried that substitution but I think it could work well with a small curd cottage cheese. Reply

  • Sarah
    January 30, 2015

    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? Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      That was probably the reason that it didn’t stick together, but I’m so glad you liked the recipe πŸ™‚ You might just omit the ricotta next time. The Greek Yogurt may have made it too loose. Reply

  • Judy
    January 5, 2015

    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! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I’m so happy you all loved it! Thank you so much for the awesome review! πŸ™‚ Reply

  • Olga
    September 21, 2014

    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… Reply

    • Natasha
      natashaskitchen
      September 21, 2014

      That is a great idea and so healthy! Thanks so much for sharing πŸ™‚ Reply

  • Tara
    September 13, 2014

    you can make a gin martini using the zucchini juice, a dash of kosher salt and a little lemon juice. Reply

  • Kaitlyn
    September 11, 2014

    hi!

    Do you think this recipe would work with Feta Cheese instead of Ricotta?

    Looks Delish! Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      I think feta would have too strong of a flavor for the fritters, although I haven’t tried it myself. Reply

  • Julie
    August 20, 2014

    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!! Reply

    • Natasha
      natashaskitchen
      August 20, 2014

      I haven’t tried freezing them, anyone else? Reply

  • Tony Yalnazov
    August 4, 2014

    Mix the squash juice with Greek yoghurt garlic and dill. Use as a sauce for the meatballs Reply

    • Natasha
      natashaskitchen
      August 5, 2014

      That sounds wonderful Tony, thank you for sharing. Do you cook the sauce first? Reply

  • Olesea
    July 22, 2014

    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! Reply

    • Natasha
      natashaskitchen
      July 22, 2014

      Thank you for a great review Olesea, I’m happy to hear that you are enjoying them :). Reply

  • Irina
    May 8, 2014

    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. Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      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! πŸ™‚ Reply

  • Amelia
    May 8, 2014

    Made these for my family last night! SautΓ©ed 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!  Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      Isn’t that the best thing? When the little ones love the food we make? Happy Mother’s Day Amelia! πŸ™‚ Reply

  • MARI
    April 27, 2014

    ALSO ADD SOME GRATED RED OR GREEN PEEPER,JUST TRY Reply

    • Natasha
      natashaskitchen
      April 27, 2014

      Thanks for the tip! Reply

  • Vika
    February 9, 2014

    I like these! Made them couple nights ago, and even my toddler devoured 2 of them right away. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      You are welcome Vika and thanks for the great review :). Reply

  • Alandre
    February 5, 2014

    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! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      You can omit it and add a splash of the zucchini juice that you’ve drained off if the mixture seems too dry. Reply

  • Nadia
    November 25, 2013

    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! Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      Oh wow garlic sauce sounds nice! how did you make it? Reply

      • Nadia
        November 26, 2013

        lol we’re lebanese, so we love garlic sauce with everything, especially, chicken! It’s made with emulsified oil and garlic. Reply

        • Natasha
          natashaskitchen
          November 26, 2013

          Thank you!! Reply

  • Ani
    October 24, 2013

    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!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      You are welcome Ani, great job on improvising :). Reply

  • Irene
    October 22, 2013

    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? πŸ™‚ hahaha she knows this is my #1 cookbook πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 22, 2013

      Oh that’s so sweet πŸ™‚ Thank you Irene. You’re wonderful and you just made my evening πŸ™‚ Reply

  • sam
    October 22, 2013

    I want to mare these without ricotta because of an allergy what do you think a good replacement would be. Reply

    • Natasha
      natashaskitchen
      October 22, 2013

      Hi Sam, are you allergic to all dairy? If yes, you could just omit it. Reply

  • ptichka73
    October 19, 2013

    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! Reply

    • Natasha
      natashaskitchen
      October 19, 2013

      I love the tip about using cheesecloth to ring them out. Thank you for sharing πŸ™‚ Reply

  • irina
    October 12, 2013

    Want to try to make these. Do you think its ok if I make them today and cook them in the morning? Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      Yes, you could do that Irina, however I would hold off on adding zucchini until the next morning. Reply

  • Alena H.
    October 8, 2013

    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… Reply

    • Natasha
      natashaskitchen
      October 8, 2013

      Oh you know I haven’t tried it, but if you do, remember to report back on how it worked out. Reply

  • Katia
    October 4, 2013

    Instead of ground ground turkey or chicken use spicy sausage, absolutely amazing. Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      Oooh thank you for the tip!! Reply

  • ira
    September 25, 2013

    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!!!! Reply

    • Natasha
      natashaskitchen
      September 25, 2013

      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! πŸ™‚ Thanks Ira! Reply

  • Nelli
    September 24, 2013

    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 Reply

    • Natasha
      natashaskitchen
      September 24, 2013

      Oh I’m sad to hear about the allergies. πŸ™ 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. πŸ™‚ I hope you love these! Reply

  • Galina O
    September 23, 2013

    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! Reply

    • Natasha
      natashaskitchen
      September 23, 2013

      You’re welcome Galina, I’m glad you like the recipe :). Reply

  • September 22, 2013

    Yum! I need to make these! A great way to use up those zucchinis! Reply

    • Natasha
      natashaskitchen
      September 23, 2013

      This year we have abundance of zucchinis so this is a great way to use some up :). Reply

  • SvetKa
    September 21, 2013

    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 purΓ©e. Reply

    • Natasha
      natashaskitchen
      September 21, 2013

      I want to try your method. Do they fall apart without the egg? Reply

  • Tina
    September 21, 2013

    Anything with zucchini is a MUST!! Love this new creativity of yours. Thank you for such a wonderful recipe πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 21, 2013

      You are welcome Tina, I hope you’ll love it :). Reply

  • Dixie
    September 20, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      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! πŸ™‚ Reply

  • Nataliya
    September 20, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Thanks so much for sharing. I guess I have another recipe to try! πŸ™‚ Thanks again! Reply

  • Marina
    September 20, 2013

    Ugh I just came from the store and saw this!  Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Oh man!! Next time, next time πŸ™‚ Reply

  • Ralitsa
    September 20, 2013

    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… Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Whatever you do, don’t give up on zucchini! I hope you love it πŸ™‚ Reply

  • Alice
    September 20, 2013

    These look amazing! Do you think they can be baked instead of fried?? Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      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 πŸ™‚ Reply

  • Inna
    September 20, 2013

    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? Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      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 πŸ™‚ Reply

  • September 20, 2013

    Completely agree, what a brilliant idea- half veggie/half meat. I kind of feel sad right now I haven’t thought of it myself! πŸ˜‰ I can’t wait to try! Yum! As far as zucchini juice, I wonder if it could be used to make stock? Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      I thought about that too; maybe a zucchini soup of sorts? Reply

  • September 20, 2013

    The flavors sounds perfect together! Definitely I am making these soon :).
    Thanks for sharing Natasha!!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      I hope you love the fritters. You’re welcome Lea and thank you for commenting πŸ™‚ You’re awesome! Reply

  • 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! Reply

    • PS- love your photos! Fritters are a challenge! πŸ˜‰ Reply

      • Natasha
        natashaskitchen
        September 20, 2013

        Thank you πŸ™‚ Pinterest and the Jerusalem cookbook brought inspiration for the final shot πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      That’s a funny goal to have, but a good one! Everyone deserves to enjoy zucchini πŸ™‚ Reply

  • Snow
    September 20, 2013

    Another great way to use zucchini! Thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Anytime πŸ™‚ Reply

  • TrishInFL
    September 20, 2013

    These sound wonderful, I’ll be making them this weekend! Thank you πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      I hope you love them. I’m craving some again! Reply

  • alana
    September 20, 2013

    Looks scrumptious!!!!!!!!!!!!! yum thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      You are welcome :). Reply

  • September 20, 2013

    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. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      It is the best of both worlds. I hope you’ll love it as much as we did :). Reply

  • Inna
    September 20, 2013

    ok, now I HAVE to try this!!! I love healthy spin on this Ukrainian deliciousness!!! Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      I know, I was so excited to discover this too! Reply

  • Julia
    September 20, 2013

    I will definitely 100% will be trying these! They look delicious! Thanks for another fabulous recipe πŸ˜€ Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      You are welcome Julia, I hope you’ll love the recipe :). Reply

      • Julia
        October 7, 2013

        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 3Β½ (she was aiming for 4 but got too full!) We had them with mashed potatoes & your spinach salad with the balsamic vinegar. Yum! Reply

        • Julia
          October 7, 2013

          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 Reply

          • Natasha
            natashaskitchen
            October 7, 2013

            How cool! It is a great way to get kids eating more veggies. πŸ˜‰

        • Natasha
          natashaskitchen
          October 7, 2013

          I’m so gla Reply

        • Natasha
          natashaskitchen
          October 7, 2013

          I’m so glad you all enjoyed the chicken zucchini fritters! You must have had them on a gentler flame. πŸ™‚ Reply

  • Alla
    September 20, 2013

    Yum! Cant wait to try this! Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      Let me know how they turn out πŸ™‚ Reply

      • Alla
        September 25, 2013

        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 πŸ™‚ I have to say your presentation photo of them is exceptional. Its hard to photograph such as fritters! yum! πŸ™‚ Reply

        • Natasha
          natashaskitchen
          September 25, 2013

          Thank you Alla for such a sweet comment, I’m so happy that you all enjoyed it :). Reply

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