Lunch: Chicken, Chive, and Feta Zucchini Fritters

Recipe by Jeannine Ross A delicious combination that makes each fritter into a mini-meal! The feta and chives add a nice lightly tangy flavor using store bought rotisserie chicken would make this even easier.

Ingredients

2 zucchini, grated
1 teaspoon salt
3/4 cup all-purpose flour
4 eggs
2 tablespoons milk
1 teaspoon seafood seasoning (such as Old Bay®)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup cubed cooked chicken
2/3 cup crumbled feta cheese
1/2 cup chopped fresh chives
1/3 cup vegetable oil, divided
1/2 cup sour cream (optional)

Instructions

Toss zucchini with 1 teaspoon salt in a colander and drain for 10 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
Whisk flour, eggs, milk, seafood seasoning, 1/2 teaspoon salt, and black pepper together in a bowl until smooth. Stir zucchini, chicken, feta cheese, and chives into the batter until well blended.
Heat about 3 tablespoons vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3-inches wide, until golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining vegetable oil and batter. Serve with sour cream.

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