Mexican chicken and vegetable fritters are the perfect combination of healthy vegetables and chicken. Serve with a saucy tomato-based broth to make this dish extra warm and comforting!

Hungry yet? Let’s get cooking!

Ingredient List

For the fritters – 1 medium Mexican grey squash – 1 large carrot - 1/4 medium white onion - 4 large eggs -3.5 cups shredded chicken -Salt to taste – 1/4 cup vegetable oil For the sauce – 7 roma tomatoes  – 3/4 white onion – 2-3 cloves garlic – 1 cup chicken broth – Salt to taste – 2 tbsp vegetable oil

Shred squash and carrots


Shred the Mexican grey squash and carrot on the large holes of a box grater. 

Mix ingredients


Beat eggs with a fork in a large bowl. Mix in shredded vegetables, chopped onion, shredded chicken, and salt.

Fry fritters


Scoop about 1/4 cup of fritter mixture (1 fritter) into a non-stick frying pan with hot oil. Fry until each side is golden brown. Place as many fritters in the pan as possible, without overcrowding. 

Drain excess oil


Move cooked fritters to a paper towel-lined plate to drain excess oil. Repeat previous step until all fritters are fried.

Make sauce


Blend sauce ingredients until smooth. Add to a skillet with a bit of hot oil and cook until the sauce darkens, ~8-10 minutes.

Heat fritters in sauce


Place the fried fritters in the sauce to heat through.



Serve 2 fritters per person with a bit of sauce. Corn tortillas and beans make this a complete meal!

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Ready to try Mexican chicken and vegetable fritters?