Chicken Zucchini Fritters

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 1/2 pounds zucchini (grated, about 3 cups)

Kosher salt and freshly ground black pepper (to taste)

1 1/2 cups leftover shredded rotisserie chicken

3/4 cup shredded mozzarella cheese

2/3 cup corn kernels (frozen, canned or roasted)

1/2 cup freshly grated Parmesan

1/4 cup all-purpose flour

1 large egg (beaten)

3 tablespoons chopped fresh chives

1 tablespoon lemon zest

2 cloves garlic (minced)

1/4 cup vegetable oil

3/4 cup sour cream

2 tablespoons chopped fresh chives

1 tablespoon freshly squeezed lemon juice

1 clove garlic (grated)

Kosher salt and freshly ground black pepper (to taste)

Directions

Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, chicken, mozzarella, corn, Parmesan, flour, egg, chives, lemon zest and garlic; season with salt and pepper, to taste.

Heat vegetable oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.

Serve immediately with sour cream sauce.

For the sour cream sauce

In a medium bowl, combine sour cream, chives, lemon juice and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.