Chicken & Zucchini Fritters are one of those recipes that quietly fix a lot of everyday food problems. You want something high protein, you want more vegetables in the mix, you don’t want to spend much, and you definitely don’t want to eat boring food. These fritters hit all of that in one pan.
I first started making high protein chicken and zucchini fritters on busy weeks when I needed grab-and-go food that didn’t feel like “diet food.” They’re light but satisfying, packed with protein from the ground chicken and cottage cheese, and you still get that crisp, golden edge from pan-frying. The zucchini keeps everything moist and tender without needing breadcrumbs or complicated add-ins.
Flavor-wise, these are fresh and bright. Garlic, lemon juice, lemon zest, and dill make the fritters taste clean and vibrant instead of heavy. The colors stay lively too—soft green flecks of zucchini, golden-brown edges, and a juicy center. They’re the kind of thing you can serve to friends with a simple yogurt sauce or salad and it feels like real food, not “meal prep fuel,” even though they’re perfect for that too.
They’re also extremely practical for entertaining. You can mix the batter ahead, stash it in the fridge, and fry them off right before people arrive. Make them small for bite-sized appetizers or a bit larger for a main. They reheat well, they hold together, and they taste just as good at room temperature as they do hot from the pan.
If you’re trying to eat in a way that keeps your energy steady and doesn’t blow your grocery budget, this recipe earns a permanent spot in rotation. It’s minimal ingredients, straightforward steps, and lots of room to customize with herbs, dips, and sides. High protein, veggie-forward, and still fun to eat—that’s the sweet spot.
Your New Go-To Recipe: Chicken & Zucchini Fritters
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The Bare Essentials
- 1 large zucchini (about 2 cups, grated)
- 1 lb ground chicken
- 1 large egg, beaten
- 1 cup cottage cheese
- 2 fresh garlic cloves, minced
- 1 tsp fresh squeezed lemon juice
- 1 tsp fresh lemon zest
- 1 tsp dried or fresh dill weed
- 1 tsp dried onion powder
- 1/2 tsp sea salt, plus extra for salting zucchini
- 1/4 tsp black pepper
- Avocado oil, ghee, unrefined organic coconut oil, or tallow, for cooking
What to Do
- Grate the zucchini into a bowl or colander, sprinkle lightly with a pinch of sea salt, and let it sit for about 5–10 minutes. Then squeeze out as much liquid as you can with your hands or a clean kitchen towel. The zucchini should feel quite dry; this is key for fritters that hold together and get crispy.
- Add the well-squeezed zucchini to a large mixing bowl. Stir in the ground chicken, beaten egg, cottage cheese, minced garlic, lemon juice, lemon zest, dill, onion powder, sea salt, and black pepper. Mix thoroughly until everything is evenly combined. The mixture will be soft and slightly loose, more like a thick batter than a firm meatball mix.
- Set a large skillet over medium heat and add about 2 tablespoons of your chosen cooking fat. Give it a minute or two to heat up. The oil should shimmer but not smoke; too hot and the fritters will brown before cooking through.
- Using a spoon or small scoop, drop portions of the chicken mixture directly into the hot pan. Use a spatula to gently flatten and shape each portion into a small patty. Don’t worry if they look a bit rustic; they’ll firm up as they cook.
- Cook the fritters for about 3–4 minutes per side, turning once, until they’re nicely browned and cooked through. The center should be hot and no longer pink, and any juices should run clear. You’ll likely need to cook in batches; add more oil between batches if the pan looks dry.
- Transfer cooked fritters to a plate lined with a paper towel while you finish the rest. You should end up with around 20 small fritters, depending on size. Serve hot, warm, or at room temperature with your favorite dips and sides.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet, air fryer, or microwave. For the best texture, reheat on the stovetop or in an air fryer to bring back some crisp edges.
Crispy High-Protein Chicken Fritters
These chicken and zucchini fritters are naturally high in protein thanks to the combo of ground chicken and cottage cheese. That means they’re satisfying enough to anchor a meal without needing a lot of extra sides. For better browning, make sure the pan and oil are properly heated before the first batch goes in—lukewarm oil will make them pale and soft instead of crisp. Keep the fritters on the smaller side so they cook through quickly and evenly. If you like an extra golden crust, you can cook them just a touch longer on each side over medium, not high, heat so they don’t dry out. Pair with a tangy yogurt sauce or simple lemony salad to balance the richness and keep the whole plate feeling light and energizing.
Budget-Friendly Zucchini Meal Prep Hero
This is a true budget-friendly recipe that works hard for you all week. Zucchini is usually inexpensive, especially in season, and you only need one pound of chicken to get a full batch of fritters. Cottage cheese is another affordable staple that quietly adds protein and moisture. For meal prep, you can either cook the fritters fully and reheat them, or mix the batter up to a day ahead and keep it chilled. Just give it a quick stir before frying. Pack cooked fritters into containers with simple sides like rice, quinoa, or a bagged salad. They also freeze fairly well: cool completely, freeze in a single layer, then transfer to a bag. Reheat from frozen in an air fryer or skillet until hot and crisp on the edges.
Best Oils and Tips for Frying
Your choice of fat makes a noticeable difference in both flavor and texture. Avocado oil and refined coconut oil are great for high-heat cooking with a neutral or mild taste. Ghee adds a buttery flavor and helps with browning. Tallow brings a richer, more old-school savory note. Whatever you use, don’t skimp on the amount—you’re shallow-frying, not dry-searing, so you want a thin, even layer covering the pan. Avoid constantly flipping the fritters; let the first side cook undisturbed until the edges look set and you can slide a spatula underneath cleanly. If the fritters are browning too fast while the center is still soft, lower the heat slightly and give them another minute per side so the chicken cooks through safely.
What People Usually Ask
Can I bake these chicken & zucchini fritters instead of frying?
Yes, you can bake them, but expect a softer texture and less browning. To bake, line a sheet pan with parchment and lightly oil it. Scoop and flatten the fritter mixture into small patties, leaving space between each one. Bake at 400°F (200°C) for about 18–22 minutes, flipping halfway. For better color, you can finish them under the broiler for 1–2 minutes. Make sure the internal temperature reaches 165°F (74°C) so the chicken is safely cooked. If you miss the crisp edges, a quick reheat in the air fryer or a hot skillet the next day can help.
How do I stop the fritters from falling apart in the pan?
If your fritters are breaking, it usually comes down to moisture or patience. First, make sure the zucchini is very well squeezed; excess water will make the mix too loose. Second, don’t make the patties too large or thick—smaller fritters hold together better. Third, let the first side cook until the edges look set and lightly browned before flipping; if you flip too early, they’ll crumble. If the mixture still feels too soft, you can chill it in the fridge for 20–30 minutes to firm it up slightly before cooking.
Can I swap the cottage cheese for something else?
You can, but it will change both texture and protein content. Greek yogurt works in a pinch, though the mixture may be a bit tangier and slightly looser. In that case, consider adding a tablespoon or two of finely ground oats or almond flour if the batter feels too wet. Ricotta cheese is another easy swap and keeps the same creamy texture, just a bit milder in flavor. If you skip dairy completely, the fritters may be less tender, so keep them smaller and watch the cook time to avoid drying them out.
How can I serve these fritters for a party or casual get-together?
For entertaining, make the fritters bite-sized and serve them as finger food. Aim for small, two-bite patties and arrange them on a platter with a few simple dips—think garlic yogurt, spicy mayo, or a lemon-dill sauce to echo the flavors in the fritters. You can cook them an hour ahead and hold them in a low oven (about 200°F/95°C) so they stay warm without overcooking. Don’t cover them tightly or the steam will soften the edges. Add a big bowl of salad or some roasted veggies and you’ve got an easy, high-protein spread that feels generous without being expensive.
Chicken & Zucchini Fritters
Equipment
- Large Skillet
- box grater
Ingredients
- 1 large zucchini about 2 cups grated; salt and squeeze out excess moisture
- 1 lb ground chicken
- 1 large egg beaten
- 1 cup cottage cheese
- 2 cloves garlic minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest fresh
- 1 teaspoon dill weed dried or fresh
- 1 teaspoon onion powder dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- avocado oil, ghee, unrefined coconut oil, or tallow for frying
Instructions
- Grate the zucchini, toss it with a sprinkle of sea salt, and let it sit for a few minutes. Press or squeeze the zucchini firmly to remove as much liquid as possible.
- Put the drained zucchini into a large bowl and add the ground chicken, beaten egg, cottage cheese, minced garlic, lemon juice, lemon zest, dill, onion powder, sea salt, and black pepper.
- Mix everything thoroughly until the mixture is evenly combined and cohesive.
- Warm about 2 tablespoons of your chosen cooking fat in a large skillet over medium heat until shimmering.
- Spoon portions of the mixture into the skillet and shape them into patties using a spatula—the batter will be soft, so form them in the pan rather than by hand. This recipe makes roughly 18–22 small fritters.
- Cook each fritter about 3–4 minutes per side, turning once, until both sides are golden brown and the center is cooked through.
- Transfer cooked fritters to a plate lined with paper towels briefly to drain, then serve hot. Store leftovers in the refrigerator for up to 4 days and reheat on the stovetop, in an air fryer, or in the microwave.
