Gluten Free Zucchini Fritters with Chicken

Zucchini fritters topped with green onions served on a pink plate with creamy garlic aioli.

Gluten Free Zucchini Fritters with Chicken

Crispy gluten free zucchini fritters packed with ground chicken and mozzarella, served with a creamy garlic aioli. An easy high protein snack or simple dinner that's ready in 25 minutes.

Prep Time5

Cook Time10

Zucchini Sweating Time10

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Keyword: gluten free zucchini fritters

Servings: fritters

Ingredients

1½ lb zucchini finely grated
1 tsp sea salt
1 lb ground chicken
1 large egg
1/2 cup green onions chopped
2 garlic cloves minced
1 cup mozzarella cheese
3/4 cup gluten free all purpose flour or regular all purpose flour
1/2 tsp ground black pepper
2 tbsp avocado oil or your favorite cooking oil — plus more if needed

Garlic Aioli (Optional)

1/3 cup mayonnaise
1 garlic clove minced
1 tbsp lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper

Instructions

Toss grated zucchini with sea salt in a colander. Let this sit for 10 minutes (you can make the garlic aioli in the next step while you wait), then squeeze all moisture out of the zucchini in a kitchen towel or cheesecloth.
1½ lb zucchini, 1 tsp sea salt
If you are making the aioli, mix all the ingredients together until smooth and place in the fridge until ready to serve.
1/3 cup mayonnaise, 1 garlic clove, 1/4 tsp sea salt, 1/8 tsp ground black pepper, 1 tbsp lemon juice
Place the zucchini in a large bowl. Add ground chicken, egg, green onions, garlic, mozzarella, flour, and ground black pepper. Mix until combined.
1 lb ground chicken, 1 large egg, 1/2 cup green onions, 2 garlic cloves, 1 cup mozzarella cheese, 3/4 cup gluten free all purpose flour, 1/2 tsp ground black pepper
Heat oil in a large skillet over medium heat. Add the chicken a heaping tablespoon at a time (or use a 2 tbsp cookie scoop) without crowding the pan, flattening the top to make a patty that’s about ¼-½ inch thick. Cook for about 4 minutes per side until golden brown and the chicken is cooked through. Repeat with the rest of the mixture, adding more oil if needed.
2 tbsp avocado oil
Serve warm with garlic aioli, if using.

Notes

Flatten the fritters to less than ½ inch thick so they crisp up nicely. Thicker patties turn out softer and not as crispy.
Don't forget to salt the zucchini and squeeze out all the liquid. Too much liquid will lead to mushy fritters.
The fritters are done cooking when the outer layer is crispy and golden brown.
Leftovers can be stored in the fridge for 4 days in an airtight container. Reheat on the stovetop or in the air fryer (about 3-4 minutes at 400°F) so they crisp back up.
To freeze, cool completely and freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the air fryer or oven until crispy and heated through.
For a classic vegetarian version, omit the ground chicken, add a second egg to help bind, and cook about 3 minutes per side until golden brown.

Nutrition