Ingredients35 m servings 560 cals
- 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.
- 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.
Per Serving: 560 calories; 40.7 g fat; 25.3 g carbohydrates; 24.4 g protein; 256 mg cholesterol; 1582 mg sodium. Full nutrition
ReviewsRead all reviews 7
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!
Made these for dinner and my picky zucchini-hating husband loved them! We were surprised at how filling they were. We plan to try again, adding garlic and substituting chopped spinach for the z...
These are fantastic! I added 1/2 of a red bell pepper - so good! Will definitely make these again.