How do you make fritters less soggy?

Tips and Tricks Squeeze out any excess water from the vegetables such as potatoes and zucchini after grating to prevent soggy fritters. If you find the mixture is too wet, add additional flour. Try and make the fritters approximately the same size so that they cook evenly in the oven. More items... Jul 17, 2023

What is zucchini fritters made of?

How to Make Zucchini Fritters. This recipe uses a simple batter of zucchini, egg, flour, green onions, herbs and lemon . You gently fry the fritters in hot oil until lightly browned on both sides. We're making a sour cream dipping sauce with lemon and garlic, or you could skip that and just serve with a dollop of yogurt ...

Why are my courgette fritters soggy?

Zucchini is very high in water ! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.

Does baking soda make fritters crispy?

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods . It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Why do you put baking powder in fritters?

Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Why do you salt zucchini before cooking?

Salt causes zucchini rounds to release excess water . This important extra step helps the zucchini to sauté rather than stew in its own juices.

What's the difference between regular zucchini and Mexican zucchini?

Mild in flavor and varying in size from baby to medium to large, Mexican squash sports a pale green thin tender edible skin. Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini . Shaped somewhat like zucchini, this variety is most often larger and more oblong.

How do you keep zucchini crisp when cooking?

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven . Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

How do you make zucchini not rubbery?

Put whole zucchini on a broiling pan or heavy-duty oven-proof skillet and broil until the skin is blistering and browning in spots, 8-10 minutes. Use tongs to transfer to a cutting board. Cut off the stem ends and discard. Slice zucchini as desired as serve.

Why are my potato fritters soggy?

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough . A hot skillet with hot oil is how you keep potato pancakes crispy.

How do you keep patties crispy?

Just place them on a cooling rack set over a baking sheet . In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

Why are my fritters doughy?

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot , causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

Chicken Zucchini Fritters Recipe (2024)

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Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I’m not sure why I hadn’t thought of this sooner. They are healthier than regular kotlety; being half meat and half veggie and they are super juicy and flavorful.

One of my readers, Nataliya, wrote in with this recipe. I was convinced I needed to make them when she mentioned that her kids loved these patties. I get so much inspiration and ideas from you all, so thank you! Low and behold, my son loved these too, and so did the Mr. and so did I, oh and my sister and brother and law too. I’ll stop now. 🙂 Thank you Nataliya for this great recipe!

Ingredients for Chicken Zucchini Patties:

2 medium zucchini (about 1 1/4 lbs), grated (I used a green zucchini and a yellow squash)
2 tsp salt, divided
1 lb ground turkey or chicken
1/4 tsp freshly cracked black pepper
1/4 cup green onions or chives,finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese (or 1/2 of the 15oz tub)
Olive oil to saute

How to Make Chicken Zucchini Fritters:

1. Place zucchini in a colander. P.S. my OXO colander/bowl set made this step convenient. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out, or as one of the readers suggested, use double-lined cheesecloth to ring it out. You’ll be amazed how much juice actually comes out of these babies. Transfer drained zucchini to a large bowl. Wonder if anything delicious can be done with this healthy juice? Got any ideas?

2. Add 1 lb fresh ground turkey or chicken, 1 tsp salt, 1/4 tsp pepper, 1/4 cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.

3. Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about 1/3-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.

Enjoy!

Chicken Zucchini Fritters Recipe

4.88 from 49 votes

Author: Natasha of NatashasKitchen.com

Imagine if you will that a katleta (meat patty) married a zucchini fritter and they had babies = Chicken Zucchini Fritters. I'm not sure why I hadn't thought of this earlier. They are healthier than regular katlety since they are half meat and half veggie and they are super juicy and flavorful.

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Ingredients

2 medium zucchini, about 1 1/4 lbs, grated (I used a green zucchini and a yellow squash)
2 tsp salt, divided
1 lb ground turkey or chicken
1/4 tsp freshly cracked black pepper
1/4 cup green onions or chives, finely sliced
1 large egg
2 cloves garlic, pressed,
8 oz ricotta cheese, or 1/2 of the 15oz tub
Olive oil to saute

Instructions

How to Make Chicken Zucchini Fritters:
Place zucchini in a colander or bowl. Sprinkle grated zucchini with 1 tsp salt and let stand for 10 minutes, then squeeze out as much juice as you can from your zucchini, squeezing it out by the fistful to get out the most juice out. You'll be amazed how much juice actually comes out of these babies. Transfer drained zucchini to a large bowl. Discard drained juice.
Add 1 lb fresh ground turkey or chicken, 1 tsp salt, 1/4 tsp pepper, 1/4 cup finely sliced green onion, 1 egg, 2 pressed garlic cloves and 8 oz ricotta cheese.
Heat a large non-stick skillet over medium heat and add 3-4 Tbsp extra light olive oil. Place a heaping tablespoon of the mixture into your hand and form a round patty about 1/3-inch thick. Cook over medium heat uncovered for 3 minutes, then flip, cover and cook for another 3-4 minutes more or until cooked through. Add more oil to the pan as needed for subsequent batches.

Full Nutrition Label
Nutrition Disclosure

Course: Lunch, Main Course

Cuisine: Russian, Ukrainian

Keyword: Chicken Zucchini Fritters

Skill Level: Easy

Cost to Make: $

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.