Chicken Chive And Feta Zucchini Fritters Recipes

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND FETA

Steps:

• Preheat the oven to 425 degrees. In a baking pan, toss together all of the ingredients except the feta cheese. Bake for 20 minutes.
• Raise the temperature to 475 degrees. Sprinkle the feta over the top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.

CHICKEN, CHIVE, AND FETA ZUCCHINI FRITTERS

Steps:

• Toss zucchini with 1 teaspoon salt in a colander and drain for 10 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
• Whisk flour, eggs, milk, seafood seasoning, 1/2 teaspoon salt, and black pepper together in a bowl until smooth. Stir zucchini, chicken, feta cheese, and chives into the batter until well blended.
• Heat about 3 tablespoons vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3-inches wide, until golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining vegetable oil and batter. Serve with sour cream.

CHICKEN, CHIVE, AND FETA ZUCCHINI FRITTERS

Steps:

• Toss zucchini with 1 teaspoon salt in a colander and drain for 10 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
• Whisk flour, eggs, milk, seafood seasoning, 1/2 teaspoon salt, and black pepper together in a bowl until smooth. Stir zucchini, chicken, feta cheese, and chives into the batter until well blended.
• Heat about 3 tablespoons vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3-inches wide, until golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining vegetable oil and batter. Serve with sour cream.

CHICKPEA FRITTERS WITH ZUCCHINI AND FETA

Steps:

• Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
• Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
• Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
• Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
• Serve fritters with the yogurt mixture.