Chicken, Chive, and Feta Zucchini Fritters Recipe

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.