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!

Ingredients:

• 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)

Directions:

• 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!