My cookbook is here! 
These cheesy zucchini chicken and corn fritters are a breeze to make for meal prep or your next BBQ. They’re packed with flavor and juicy delicious!
These cheesy zucchini chicken and corn fritters are the ultimate combination of juicy, savory goodness and healthy eating. Packed with protein from lean ground chicken and kept delightfully low carb, they offer a crisp outer edges with a tender, flavorful interior.
Shredded zucchini adds incredible moisture while sweet corn kernels deliver a satisfying burst of sweetness in every single bite.
Held together with an egg and a touch of flour, the real magic happens when gooey mozzarella and sharp parmesan melt into the mix, binding everything into golden brown perfection.
They are an absolute breeze to whip up, making them a stress free addition to your weekly meal prep or the perfect crowd pleasing appetizer for your next summer BBQ.
If you like this recipe, you will also love my Cheesy Spicy Chicken Fritters or my 4 Ingredient Broccoli Chicken Fritters.
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Low Carb Chicken Zucchini + Corn Fritters (High Protein)
Ingredients
- 1 medium zucchini, grated + squeezed
- 1 lb (0.45 kg) ground chicken
- 1/2 cup (80 g) frozen corn, thawed + dried
- 1 egg
- 1/3 cup (40 g) flour, of choice
- 1 cup (110 g) shredded mozzarella
- 1/4 cup (25 g) grated parmesan
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + paprika
Lazy Ranch Dip:
- 1/2 cup + 1 tbs (100 g) Greek yogurt
- 3 tbs mayo
- 1½ tbs red wine vinegar
- 1 tbs olive oil
- 2 tbs milk
- 1/2 tsp each salt + garlic powder
- 1/4 tsp dill weed
Instructions
- In a large bowl, mix the ground chicken, zucchini, corn, egg, flour, mozzarella, parmesan, salt, garlic powder, onion powder and paprika until combined-I used my hands. Use about 1/3 cup of the mixture per fritter – form a ball and flatten it out to fritter patty shape. Place on wax paper or flat surface and repeat with remaining mixture.
- Heat about 1 tablespoon olive oil on a pan over medium-high. Once hot, add the patties but don't overcrowd the pan too much. You will have to work in batches. Cook for 4-5 minutes per side, lowering the heat to medium-low to prevent burning. Add more oil if needed, as you go along. Cook until golden brown and internal temp reads at least 165℉. Serve with lemon wedges.
Lazy Ranch Dip:
- In a small bowl, whisk together the yogurt, mayo, red wine vinegar, oil, milk, salt, garlic powder and dill weed until smooth. Taste and adjust any seasonings if needed.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days or freezer for 3 months.Â
- You can use any type of shredded cheese you prefer.
- You can use turkey instead of chicken.
- Nutritional info does not include dip.Â
- This recipe yields about 13 fritters. Nutritional info is broken down per fritter.Â
- Serving size is about 2 or 3 fritters per person. But you do what works for you.
- If you use almond flour instead of all purpose flour, it cuts the carbs in HALF!
- Next time I will pan roast the corn in a salt and butter to bump up the flavor!