Dice the chicken breast into small 1/4-inch cubes and set aside. Finely chop the spinach and pack it into your measuring cup. Mince the garlic cloves and chop the scallions. Heat 1 tablespoon of oil in a large skillet over medium heat, then add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until completely wilted and any excess moisture has evaporated. This step is crucial because removing the moisture from the spinach prevents the fritters from becoming soggy.

Transfer the cooked spinach to a large mixing bowl and let it cool for 1-2 minutes. Add the diced chicken, eggs, flour, mozzarella cheese, parmesan cheese, minced garlic, scallions, ground pepper, salt, red pepper flakes, and lemon zest. Mix gently but thoroughly until all ingredients are evenly distributed and no pockets of flour remain. The batter should hold together well when scooped but still have a slightly chunky texture from the chicken pieces. I like to use my hands for this final mixing—you can feel the texture and ensure everything is properly combined without overworking it.

Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Using a 2-tablespoon scoop or spoon, carefully drop portions of the batter into the hot oil, spacing them about 2 inches apart. Immediately flatten each fritter gently with the back of a spatula to create an even thickness of about 1/2 inch, which ensures even cooking throughout. Fry for 2-3 minutes on the first side until golden brown and crispy, then flip carefully and cook for another 2-3 minutes until the second side is also golden and cooked through. I recommend working in batches rather than crowding the pan—this prevents the oil temperature from dropping, which keeps your fritters crispy instead of greasy.

Transfer the finished fritters to a paper towel-lined plate to drain any excess oil. Serve warm with your choice of ketchup or mayonnaise for dipping.