Begin by grating the zucchini and using a kitchen towel to squeeze out excess moisture. This step is crucial to avoid soggy fritters.

In a large mixing bowl, combine the ground chicken, squeezed zucchini, shredded mozzarella, grated parmesan, flour, egg, garlic powder, onion powder, salt, and pepper. Stir everything together until well blended.

In a large skillet, heat oil over medium heat. You’ll want enough oil to cover the bottom of the pan, so the fritters can fry evenly.

Using a scoop or your hands, form small patties from the mixture and gently place them in the hot oil.

Fry for about 3-4 minutes on each side or until they turn golden brown and crispy. Adjust the heat as necessary to ensure they cook thoroughly without burning.

Once cooked, place the fritters on a paper towel-lined plate to absorb excess oil. Serve warm and enjoy!