Chicken Zucchini Fritters with Cilantro Sauce

by Rachel on January 14, 2012

Chicken Zucchini Fritters

I’ve left my quiche obsession and moved into a new phase I’m calling – just how many ways can you fry a fritter?  My fritters are really more of a savory pancake, since I don’t deep-fry them.  They end up with the texture of a pancake, but I wouldn’t advise serving them with maple syrup, try my cilantro sauce instead.  This makes a lovely savory brunch, and a perfect breakfast for kids.  I make them ahead and freeze them, six in a package.  They reheat in a snap at 400 degrees on a small cookie sheet.  Far better for your kids than pancakes, they are full of protein and vegetables – a perfect way to start they day.  I’ve discovered that 24 of them don’t go very far in my house.  My older son, now 12, ate SIX of them as a snack after school yesterday, leaving me with far fewer of them than I expected.

Chicken Zucchini Fritters (makes 24 silver-dollar sized fritters)

  • 4 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 1 tablespoon grape seed or canola oil
  • 1 cup Bisquick (or other baking mix)
  • 1 ½ cups grated gruyere/Swiss cheese
  • 1 teaspoon salt
  • 2 cups zucchini, finely diced
  • 2 cups cooked chicken, finely diced
  • 2 cups cooked rice (I use one packet of Trader Joe’s Organic Frozen Jasmine Rice, prepared according to the package instructions – but any cooked rice will do)
  • ½ cup chopped cilantro
  • ½ cup finely chopped green onions
  • ¼ cup diced canned mild green chilies (such as Hatch or Anaheim – you can use fresh chilies but you’ll need to roast them)

Cilantro Sauce

  • 1 12-oz jar salsa verde (I use Trader Joe’s brand)
  • 1 ½ cups fresh cilantro (you can use the leaves and stems – just cut off the last ½ inch and discard)
  • ½ cup sour cream

Whisk together the eggs, buttermilk, oil, Bisquick, cheese and salt.  Add the remaining ingredients and stir until blended.

Heat an electric griddle or non-stick frying pan to medium-high heat (350 degrees).  Lightly oil the griddle or the frying pan with grapeseed oil (or canola).  Using a ¼ cup measure, spoon out the fritter batter.  Place it on the griddle and using the backside of the ¼ cup measure, flatten the fritter until it is 1/3 of an inch thick.  Grill until the fritter is a deep golden brown (at medium-high on my griddle it takes about five minutes per side).  Flip and grill the second side.  They should be cooked through and slightly crispy on the outside.  Serve immediately with cilantro sauce.

To make the cilantro sauce, place all of the ingredients in a blender and process until smooth.  Keep refrigerated until needed.  Will last 4 days in the fridge.

If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer.  To reheat, preheat your oven to 400 degrees.  Place the fritters on a cookie sheet.  Bake in the oven just until the fritters start to sizzle.  This will take about ten minutes depending on how cold they were before you put them in the oven.

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