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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

560.1 calories; 24.4 g protein; 25.3 g carbohydrates; 256.3 mg cholesterol; 1581.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2012
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! Read More
(4)
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2012
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! Read More
(4)
Rating: 5 stars
05/18/2012
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! Read More
(4)
Rating: 5 stars
03/19/2015
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. Read More
(2)
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Rating: 4 stars
08/08/2012
These were delicious! Really nice combination of flavors and textures. Highly recommend. And a great way to use up all that abundant garden zucchini! Read More
(2)
Rating: 5 stars
01/14/2017
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 zucchini. Read More
Rating: 5 stars
08/04/2016
These are fantastic! I added 1/2 of a red bell pepper - so good! Will definitely make these again. Read More
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Rating: 4 stars
04/25/2016
I added diced pimentos for more color but they still seem to be lacking flavor somehow. Read More
Rating: 4 stars
10/22/2018
This was a good starting point but next time I would double the Old Bay and the feta... good texture and flavor! Read More
Rating: 4 stars
05/01/2020
Good Lord, these are yummy! We love them as is. we used leftover shredded chicken, from when. we made stock, and these were fantastic. We serve them with tzatziki, usually. Read More
Rating: 5 stars
06/12/2017
Fantastic! Instead of sour cream I topped with a dill yogurt sauce. Read More