Crispy Chicken and Vegetable Fritters – served with Creamy Avocado Sauce
A crunchy bite, summer flavors, and a sauce that makes all the difference!
Chicken and Vegetable Fritters – served with Creamy Avocado Sauce
Course: Pui, Retete RapideCuisine: Gllobal, FusionDifficulty: Easy4
servings30
minutes40
minutes300
kcalFritters – or, as we say in Romanian, quick chicken and vegetable patties (I also like to call them the “distant cousins” of schnitzels) – are a super fast and incredibly versatile way to make something delicious, no matter what ingredients you have at home.
Since this week’s theme is close to my heart – “Morning market, lunch to follow” – and because I’m a huge fan of vegetables, I wanted to draw your attention to these crispy, fluffy delights.
Just like all the recipes prepared as part of the internship program, this one can also be found on Chef Adrian Hădean’s blog, alongside many other delicious recipes.
What are fritters?
In short, fritters are fried dishes made from a mixture of ingredients (vegetables, meat, cheese, fruit, etc.) bound together with a batter or with egg and flour, then fried in oil. They can be savory or sweet, depending on the recipe, and their texture should be crispy on the outside and soft, fluffy on the inside.
Today, we’re indulging in a savory version – my favorite! They’re perfect for breakfast, lunch, brunch… you name it! And about the avocado sauce – I’ll just say this: try it, even if it seems optional!
Let me show you how easy they are to make.
Ingredients
For the fritters:
500 g chicken breast2 eggs
100 g flour
1-2 zucchinis (about 300 g)
2 carrots (about 150 g)
2 green garlic stalks (or green garlic shoots)
2-3 green onions (spring onions)
1 large bunch of parsley
130 g mozzarella
50 g parmesan
50 g cheese mix (or semi-hard cheese)
50 g corn
Salt, pepper, sweet paprika – to taste.
oil for frying
For the avocado sauce:
3 ripe avocados100 g Greek yogurt
50 g mayonnaise
1 green garlic stalk
1 green onion
parsley
Juice of 1/2 lemon
Green lettuce leaves (for serving)
Preparation
- Tips & Tricks:
Checking the batter: If the mixture seems too soft and doesn’t hold its shape, you can add 1-2 tablespoons of flour. If it’s too thick, a tablespoon of kefir or yogurt will balance it out.
Even frying: It’s important that the oil is hot enough, but fry the fritters over medium heat so they cook through evenly without burning on the outside.
A lighter option: To reduce oil usage, you can bake the fritters in the oven on parchment paper at 180°C (350°F) until golden, about 20-25 minutes, flipping halfway through.
Versatile ingredients: No zucchini? You can substitute with other veggies like bell peppers, mushrooms, spinach, or even potatoes. Likewise, chicken breast can be swapped for turkey or salmon.
Complementary sauces: Avocado sauce is wonderful, but other great options include garlic yogurt sauce, tzatziki, or a mildly spicy tomato-based sauce.
- Preparing the fritter mixture
I started by preparing the mixture since fritters are the stars of the plate. To make my work easier, I used a food processor. I finely chopped the chicken together with the green onion and garlic until I got a smooth, well-bound mixture. I grated the zucchini and carrots, then squeezed out the excess water. - I placed the meat mixture and grated vegetables into a bowl, then added the corn, grated Parmesan, cheeses, chopped parsley, and flour.
- Finally, I incorporated the eggs and seasonings (salt, pepper, sweet paprika) to taste. I mixed everything well and let the mixture rest for 10-15 minutes.
- Shaping and frying the fritters
With slightly damp hands, I shaped the fritters to the desired size. I heated oil in a pan and fried them over medium heat, on both sides, until they were beautifully golden. The smell in the kitchen was absolutely irresistible! - I transferred them onto a plate lined with paper towels to absorb the excess oil and continued frying until I finished all the mixture.
- Preparing the Avocado Sauce
I used the food processor again to blend the avocado with Greek yogurt and mayonnaise until I got a smooth and creamy texture. I added salt and pepper to taste, and finally squeezed in a bit of lemon juice for extra freshness. I kept the sauce chilled until serving. - For serving, I prepared a little surprise with an extra crunchy touch. Fresh lettuce leaves are wonderful — not only for the freshness they bring, but also because they work perfectly as a healthy wrap. I highly recommend giving it a try — those of you avoiding bread will be pleasantly surprised!
- Warm, crispy, flavorful, and cheesy — I don’t even know how to describe their taste better. All that’s left is for you to try them, my dears! Just one suggestion: they are much better when warm, but if you have any leftovers, they pair wonderfully with fresh tomatoes when cold.
- We’ve reached the end of the recipe and I truly hope you’ll enjoy it and that it will offer a bit of inspiration for your summer meals, full of fresh veggies and bright flavors.
Until the next recipe, happy cooking and lots of smiles!
I can’t wait to hear how yours turned out and if you’ve created your own version! Cooking is also about play and discovery, so don’t be afraid to experiment.
Warm hugs,
Ely 💚
