Ingredients

For the fritters

• 500 g (1.1 lb) ground chicken

• 2 medium zucchini, about 400–450 g total

• 1 large egg

• ½ cup (50 g) panko breadcrumbs

• ¼ cup (25 g) finely grated Parmesan

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill, chopped

• ½ tsp onion powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp dried oregano

• 2 tbsp olive oil, for brushing

Optional crispy topping

• ⅓ cup (35 g) panko

• 1 tbsp Parmesan

• ½ tsp paprika

• 1 tsp olive oil

Creamy herb dip

• ½ cup (120 g) Greek yogurt

• ¼ cup (60 g) mayonnaise or sour cream

• 1 small garlic clove, grated

• 1½ tbsp fresh dill, finely chopped

• 1 tbsp fresh parsley, chopped

• 1 tbsp lemon juice

• 1–2 tbsp water, as needed

• ¼ tsp salt

• Black pepper to taste

 Method

1. Prepare the zucchini

1. Coarsely grate the zucchini.

2. Sprinkle with about ½ tsp salt and leave for 10 minutes.

3. Place the zucchini in a clean kitchen towel and squeeze very firmly to remove as much liquid as possible.

This is important: watery zucchini will make the fritters soft and difficult to brown.

2. Make the mixture

In a large bowl combine:

• Ground chicken

• Squeezed zucchini

• Egg

• Panko

• Parmesan

• Garlic

• Parsley

• Dill

• Onion powder

• Paprika

• Oregano

• Salt and pepper

Mix just until combined. Don’t overmix or the fritters can become dense.

Let the mixture stand for 5 minutes so the breadcrumbs absorb moisture.

3. Shape

Divide into 8–10 portions.

Shape each into a thick round patty, approximately 7–8 cm (3 inches) wide and 2 cm thick.

For the appearance in your photo, make them slightly irregular rather than perfectly smooth.

4. Add the crispy coating

Mix the optional panko, Parmesan and paprika.

Lightly press a little of this mixture onto the top and sides of each fritter.

5. Bake

Heat oven to 220°C / 425°F.

Place fritters on a parchment-lined baking sheet. Brush or spray lightly with olive oil.

Bake for approximately:

10–12 minutes → flip → another 8–12 minutes

until golden brown and the chicken reaches 74°C / 165°F internally.

For extra browning, place under the broiler/grill for 1–2 minutes at the end, watching carefully.

Alternative: pan-fry

Heat 1–2 tbsp oil in a skillet over medium heat.

Cook fritters for about 4–5 minutes per side, working in batches, until deeply golden and cooked through.

 Creamy Garlic-Herb Sauce

1. Mix Greek yogurt and mayonnaise/sour cream.

2. Add garlic, dill, parsley and lemon juice.

3. Season with salt and pepper.

4. Add 1–2 tbsp water until you get the pourable consistency shown in the photo.

5. Refrigerate for at least 15 minutes before serving.

For a brighter sauce, add a little extra lemon juice.

 To serve

Arrange the hot fritters around a small bowl of the sauce.

Garnish with:

• Fresh dill

• Chopped parsley

• Lemon wedges

• A little Parmesan

They’re especially good with a simple cucumber-tomato salad or roasted vegetables.

Nutrition — approximate

Per serving, assuming 4 servings and 10 fritters, including the yogurt-based dip:

Values vary considerably with the ground chicken, Parmesan, mayonnaise and amount of oil used.

Nut/allergen information

Nuts: The recipe contains no tree nuts or peanuts as written.
Contains: egg, milk/dairy, and wheat/gluten from the panko.
For a gluten-free version, use gluten-free panko.
For a dairy-free version, omit Parmesan and use a dairy-free yogurt/sauce.

Tip: If you want the fritters to look exactly like the photograph—very browned, chunky and slightly craggy—use panko rather than fine breadcrumbs and don’t flatten them too much.