• leighannewooten

Chicken Fritter Caprese Sammie

So easy to make, so dang good to eat! The base for this recipe is a cheesy chicken fritter that we actually ate over pasta the first night and then repurposed for lunch the next day into this AH-mazing sammie!

The fritter is a shredded zucchini, ground chicken, mozzarella base that when pan fried creates the tastiest crunchy crust. (Crumbled tofu would work great too.)

For the sammie I just added mozzarella pearls, thick juicy slices of tomato, a little peppery arugula and drizzled it with a sweet, tangy balsamic glaze.

Bon Appetit!


  • 1 large zucchini, shredded and squeezed (to get excess water out)

  • 1 pound ground chicken (or extra firm tofu, crumbled)

  • 1 egg

  • 1/3 cup panko bread crumbs (can use more if fritters are "wet" when forming)

  • 1 cup shredded mozzarella cheese

  • 2 Tbsp fresh chives, minced

  • 1 tsp garlic powder

  • salt to taste, maybe 1/2 tsp to start

  • Olive oil for pan frying

  • Sammie bread

  • Bread toppings (arugula, sliced tomatoes, mozzarella pearls, balsamic glaze)


  • In a large bowl combine ground chicken, zucchini, panko, egg, mozzarella, chives, garlic powder, and salt. Mix well to combine.

  • Shape fritters. Heat oil in a large non-stick pan, over medium heat. Making sure not to overcrowd the pan, cook fritters in batches.

  • Fry until golden brown on both sides, about 6-8 minutes. Keep in mind that you need to cook them at medium temp, otherwise they will burn on the outside but won't get well cooked on the inside.

  • Serve on sammie bread with toppings of choice (or as is with some veggies and pasta). Enjoy!

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