Chicken Zucchini Fritters Recipe
Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I'm not sure why I hadn't thought of this earlier. They are healthier than regular katlety since they are half meat and half veggie and they are super juicy and flavorful.
Serving: Makes 20 (2-inch wide) patties
Ingredients
2 medium zucchini (about 1¼ lbs), grated (I used a green zucchini and a yellow squash)
2 tsp salt, divided
1 lb ground turkey or chicken
¼ tsp freshly cracked black pepper
¼ cup green onions or chives, finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese (or ½ of the 15oz tub)
Olive oil to saute
Instructions
How to Make Chicken Zucchini Fritters:
Place zucchini in a colander or bowl. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out. You'll be amazed how much juice actually comes out of these babies. Transfer drained zucchini to a large bowl. Discard drained juice.
Add 1 lb fresh ground turkey or chicken, 1 tsp salt, ¼ tsp pepper, ¼ cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.
Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about ⅓-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.
