Follow these detailed steps carefully to ensure your Cheesy Chicken Zucchini Fritters are perfectly crispy, never soggy, and packed with flavor. The most critical step is preparing the zucchini properly.

Step 1: Prepare the Zucchini (The Most Important Step)
Wash and trim the ends of your zucchini. Using the large holes of a box grater, shred the zucchini into a large bowl. Sprinkle the shredded zucchini generously with about 1 teaspoon of sea salt and toss to combine. Let it sit for 10-15 minutes. You will see water beginning to pool at the bottom of the bowl. This salting process is crucial as it draws out the excess moisture, which is the key to preventing soggy fritters.

Step 2: Squeeze the Zucchini Dry
Transfer the salted zucchini to a clean kitchen towel, a cheesecloth, or a few layers of heavy-duty paper towels. Gather the towel into a bundle and, over the sink, squeeze as hard as you can. You will be amazed at how much liquid comes out. Continue squeezing until you can’t get any more water out. The resulting zucchini pulp should be significantly reduced in volume and feel quite dry. This step is non-negotiable for achieving a crispy texture.

Step 3: Combine the Fritter Mixture
In a large mixing bowl, combine the squeezed, dry zucchini, the ground chicken, the shredded sharp cheddar cheese, almond flour, the lightly beaten egg, the finely minced onion, and the minced garlic.

Step 4: Season the Mixture
Sprinkle the smoked paprika, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper over the ingredients in the bowl. Using your hands or a sturdy spoon, mix everything together until just combined. Be careful not to overmix, as this can make the fritters tough. The mixture should be uniform, but it’s okay if it’s a little shaggy.

Step 5: Form the Fritter Patties
Scoop out about 1/4 cup of the mixture for each fritter. Gently roll it into a ball and then flatten it into a patty about 1/2-inch thick and 3 inches in diameter. Uniformity in size and thickness will help them cook evenly. Place the formed patties on a parchment-lined baking sheet or a large plate. This recipe should yield approximately 12-15 fritters.

Step 6: Cook the Fritters
Heat 2 tablespoons of avocado oil in a large non-stick or cast-iron skillet over medium heat. The oil is ready when it shimmers slightly. Carefully place 4-5 fritters in the pan, ensuring you do not crowd them. Cooking in batches is essential for a good sear.

Step 7: Fry to Golden Perfection
Cook the fritters for 4-6 minutes on the first side, or until they are a deep golden brown and have formed a nice crust. Flip them carefully with a thin spatula and cook for another 4-6 minutes on the second side, until they are golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).

Step 8: Drain and Serve
Once cooked, transfer the fritters to a wire rack or a plate lined with paper towels to drain any excess oil. Using a wire rack is preferable as it allows air to circulate underneath, keeping the bottoms from getting steamy and soft. Add more oil to the pan as needed and continue cooking the remaining fritters in batches. Serve them warm.