Chicken, Chive, and Feta Zucchini Fritters

Chicken, Chive, and Feta Zucchini Fritters

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."
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Ingredients

35 m servings 560 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • Batter should be the consistency of pancake batter. Add 1 tablespoon of milk if necessary to thin, or 1 tablespoon of more flour if you need to thicken the batter.

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Reviews

Read all reviews 5
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I love these in the summertime. Use 2 medium sized zucchini or approximately 1 lb., or 2 cups grated. I'm not sure if I didn't put the measure or weight when I submitted the recipe...sorry!

Really enjoyed these! I measured 2 cups of grated zucchini as suggested by the submitter. I wished i had grated more......next time. Oh and also I used half chives and half green onions.

These were delicious! Really nice combination of flavors and textures. Highly recommend. And a great way to use up all that abundant garden zucchini!

These are fantastic! I added 1/2 of a red bell pepper - so good! Will definitely make these again.

I added diced pimentos for more color but they still seem to be lacking flavor somehow.

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