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.