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Zucchini Fritters with Chicken in a Skillet
Instructions
First I make the aromatic filling. I finely chop 1 onion and sweat it in 2 tablespoons of sunflower oil for 2–3 minutes until translucent. I finely chop the boiled chicken meat (100–150 g) and add it to the onion. I season with salt and spices, add 1 tablespoon of chopped herbs and 1 grated garlic clove. I fry for 3 minutes until lightly golden. I transfer the finished filling to a separate plate to cool.
I peel the washed young zucchini (3 pcs, 500–600 g) – if they are young and tender, you can leave the skin on – and grate them on a coarse grater; these shreds give the fritters their characteristic texture.
I add 1.5–2 teaspoons of salt and ½ teaspoon of ground spices to the grated zucchini, crack in 1 egg and mix thoroughly until smooth. I leave it for 5 minutes – the salt draws juice out of the zucchini and the batter becomes more uniform.
I mix the flour (1.5 cups) with 1 teaspoon of baking powder in a separate bowl – distributing the baking powder evenly ensures fluffy fritters.
I add the flour to the grated zucchini mixture in portions of about ½ cup, mixing well with a spoon after each addition. You may need a little more or a little less flour depending on how watery the zucchini are and the gluten content of the flour.
The consistency of the finished batter should be like for ordinary fritters – thick, dripping heavily off the spoon but with no lumps. If you like, add finely chopped herbs and 1–2 grated garlic cloves. I leave the batter to stand for 15 minutes to mature – the gluten relaxes and the baking powder activates.
I heat half of the vegetable oil (60–75 ml) in a frying pan over medium heat. I spoon out the batter using a not-quite-full tablespoon onto the hot oil and spread it thinly into the shape of the future fritter. In the centre of each fritter I place 1 teaspoon of the chicken filling.
I cover the filling of each fritter with another not-quite-full tablespoon of batter on top and gently smooth it with a spatula – you get a "sandwich" of batter with the filling inside. The filling must be completely hidden, otherwise it will leak out during frying.
I fry the fritters over moderate heat for 3–4 minutes on each side until golden brown. After each batch, I add a few tablespoons of fresh oil to the pan as it cooks off – a dry pan will give you burnt fritters.
I serve the finished homemade zucchini fritters with chicken hot, with sour cream, mayonnaise or a homemade milk-based béchamel sauce. I garnish them with fresh chopped herbs on top for aroma and a touch of colour. A perfect hearty side dish or a meal in its own right for dinner.
Tips
- 1
Choose young zucchini with thin skin – they are more tender and juicy and do not need to be deseeded. Older zucchini with tough skin and large seeds will need extra peeling and the middle removed.
- 2
Be sure to let the batter rest for 15 minutes – the gluten relaxes, the batter becomes more uniform and the baking powder activates. Without this the fritters turn out dense.
- 3
Fry over moderate heat so the fritters cook through inside, with the filling, without burning on the outside. Too high a heat gives raw fritters with a burnt crust.
- 4
Serve the homemade fritters with 20% sour cream, mayonnaise or a garlic sauce – this is the classic Russian pairing. For a summer version, try a yoghurt sauce with cucumber and mint.
FAQ
Can I use large zucchini for the fritters? +
Yes, but they will need extra preparation. Remove the tough skin with a peeler and scoop out the middle with the large seeds using a spoon – they give a watery texture in the finished fritters. Young zucchini are preferable: they are more tender and juicy and do not need peeling. In summer use the fresh harvest; in winter young greenhouse zucchini will do. For large zucchini (over 30 cm), increase the amount of flour by 2–3 tablespoons to absorb the extra moisture.
What can I use instead of chicken in the filling? +
The following work well: any boiled or fried meat (beef, pork, turkey), boiled sausage or frankfurters, grated hard cheese with herbs, fried mushrooms with onion, chopped boiled eggs with spring onion (a meat-free option). For a fish version, use boiled or canned salmon/tuna. Each substitution gives the fritters its own character. The version with mushrooms is especially aromatic in autumn.
Why do zucchini fritters fall apart while frying? +
There are three main reasons: the batter is too runny (add another 2–3 tablespoons of flour to bring it to the thickness of sour cream), the zucchini have released too much juice (lightly squeeze the grated mass through a sieve), or the pan is not hot enough (the first side should set straight away within 30 seconds). It is also important to add the egg – it works as a binder. To be safe, you can add 1 tablespoon of semolina – it absorbs the excess moisture in 10 minutes and makes the fritters firmer.
How long do the finished zucchini fritters with chicken keep? +
In the refrigerator in a closed container, up to 2 days without losing flavour. Reheat them in a dry pan under a lid for 2 minutes on each side, or in the microwave for 1 minute on medium power. The oven at 150 °C for 5 minutes is the best way to restore the crispy crust. I do not recommend freezing the cooked fritters – when defrosted, the zucchini release water and the texture suffers. It is better to freeze the batter in portions to have ready for later – a homemade option for the future.
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