Chicken, Chive, and Feta Zucchini Fritters

2 zucchini, grated
1 tsp salt
3/4 cup all-purpose flour
4 eggs
2 tbsp milk
1 tbsp seafood seasoning (such as Old Bay)
1/2 tsp each salt and pepper
3/4 cup cubed cooked chicken
2/3 cup crumbled feta cheese
1/2 cup shopped fresh chives
1/3 cup vegetable oil, divided
1/2 cup sour cream (optional)

1.  Toss zucchini with 1 tsp 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.

2.  Whisk flour, eggs, milk, seafood seasoning, 1/2 tsp salt, and black pepper together in a bowl until smooth.  Stir zucchini, chicken, feta cheese, and chives into the batter until will blended.

3.  Heat about 4 tbsp 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.

Note:  Batter should be the consistency of pancake batter.  Add 1 tbsp of milk if necessary to thin, or 1 tbsp of more flour if you need to thicken the batter.