🥒 Crispy Zucchini Chicken Fritters with Creamy Herb Dip
Golden, cheesy, tender inside, and packed with zucchini and herbs—perfect as an appetizer, light lunch, or easy dinner!
🛒 Ingredients
For the Fritters
2 medium zucchini, grated
1 lb (450 g) ground chicken
1 large egg
½ cup grated Parmesan cheese
½ cup shredded mozzarella
¼ cup breadcrumbs
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped, or 1 tsp dried dill
½ tsp onion powder
½ tsp Italian seasoning
½ tsp paprika
¾ tsp salt
½ tsp black pepper
2 tbsp olive oil, plus more if needed
For the Creamy Herb Dip
½ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 small clove garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1–2 tbsp finely grated cucumber, optional
Salt and black pepper, to taste
👩🍳 Instructions
Prepare the zucchini:
Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. This is important for crispy fritters.
Make the mixture:
In a large bowl, combine the squeezed zucchini, ground chicken, egg, Parmesan, mozzarella, breadcrumbs, garlic, parsley, dill, onion powder, Italian seasoning, paprika, salt, and pepper.
Mix gently:
Stir until everything is evenly combined. Don’t overmix, or the fritters can become dense.
Shape:
Form the mixture into small patties, about 2–3 tablespoons each. Flatten them slightly so they cook evenly.
Pan-fry:
Heat the olive oil in a large skillet over medium heat. Add the fritters, leaving space between them. Cook for about 4–5 minutes per side, until deeply golden brown and the chicken is cooked through.
Check doneness:
Ground chicken should reach an internal temperature of 165°F (74°C).
Make the dip:
Mix sour cream or Greek yogurt, mayonnaise, garlic, parsley, dill, lemon juice, cucumber if using, salt, and pepper. Chill until ready to serve.
Serve:
Transfer the fritters to a paper-towel-lined plate for a minute, then serve hot with the creamy herb dip.
🔥 Oven Method
Place the patties on a parchment-lined baking sheet, lightly brush with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
💡 Tips for Extra-Crispy Fritters
Squeeze as much water as possible from the zucchini.
Don’t overcrowd the skillet.
Let the patties cook undisturbed for several minutes before flipping.
For an even crispier coating, use panko breadcrumbs instead of regular breadcrumbs.
Makes: about 12–14 fritters
Prep: 20 minutes
Cook: 20 minutes
Total: about 40 minutes
