Cheesy Chicken Fritters

When weeknight dinners need to be cozy, quick, and a little bit indulgent, these Cheesy Chicken Fritters answer the call. Crisp-edged, tender-inside patties studded with gooey mozzarella and bright dill make for an easy meal the whole family will request again. A simple garlic-mayo dipping sauce brings everything together with tang and richness. This recipe uses everyday pantry ingredients and comes together in about 30 minutes, making it perfect for busy evenings or an impressive appetizer when guests drop by.

Why you’ll love these fritters

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• Fast: From raw chicken to plate in roughly 30 minutes.
• Flavorful: Mozzarella and fresh dill deliver melty, aromatic bites.
• Versatile: Serve with salad, rice, or on slider rolls for an easy sandwich.
• Simple prep: A few bowls, a pan, and minimal hands-on time.

Ingredients

Makes about 12–14 fritters, depending on size.

• 1 1/2 lbs chicken breasts (3 large)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
• 4 oz mozzarella cheese (1 1/3 cups shredded)
• 1 1/2 Tbsp chopped fresh dill
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper
• 2 Tbsp extra light olive oil, to saute (or any high heat cooking oil)

Garlic-Mayonnaise Dipping Sauce

• 1/3 cup mayonnaise
• 1 garlic clove, pressed
• 1/2 Tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Notes before you start

• Use cold chicken breasts and pat them dry before processing.
• If you prefer a crispier exterior, flatten patties slightly and cook over medium-high heat, watching closely so the cheese doesn’t leak out.
• For a softer, more cake-like fritter, keep the heat at medium and flip gently.

Step-by-step instructions

1. Prep the chicken: Cut the 1 1/2 lbs chicken breasts into large chunks. Place the pieces in a food processor and pulse until finely minced but not pureed—aim for a texture similar to coarsely ground meat. If you don’t have a processor, finely mince the chicken with a knife.
2. Make the fritter mixture: Transfer the minced chicken to a large mixing bowl. Add 2 large eggs and 1/3 cup mayonnaise. Stir to combine so the mixture becomes slightly sticky and holds together.
3. Add dry binder and seasoning: Sprinkle in 1/3 cup all-purpose flour (or cornstarch or potato starch for a gluten-free version), 1/2 tsp salt, and 1/8 tsp black pepper. Mix briefly to distribute the flour and seasoning evenly; avoid overworking the mixture.
4. Fold in cheese and herbs: Add 4 oz mozzarella (about 1 1/3 cups shredded) and 1 1/2 Tbsp chopped fresh dill. Use a spoon or spatula to fold them into the chicken mixture until evenly distributed.
5. Portion the patties: Scoop portions of the mixture (about 2 tablespoons each for small fritters or 3–4 tablespoons for larger patties) and shape them into round, slightly flattened patties. Wet your hands lightly between portions to prevent sticking.
6. Heat the pan: Warm a large skillet over medium heat. Add 2 Tbsp extra light olive oil (or another high-heat cooking oil) and let it heat until shimmering but not smoking.
7. Cook the fritters: Place the patties in the skillet without overcrowding; cook in batches if needed. Fry until the undersides are golden brown, about 3–4 minutes. Carefully flip each fritter and cook the second side until golden and the internal temperature reaches 165°F (74°C), another 3–4 minutes. Adjust heat as needed so the outside browns without burning while the inside cooks through.
8. Drain and rest: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Let them rest for a minute or two so the cheese settles.
9. Make the garlic-mayo sauce: While the fritters cook, whisk together 1/3 cup mayonnaise, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Taste and adjust lemon or salt if needed.
10. Serve: Plate the warm fritters with a small bowl of the garlic-mayo sauce for dipping. They pair wonderfully with a crisp green salad, steamed vegetables, or tucked into slider buns with extra dill.

Troubleshooting & tips

• If the mixture is too loose to shape, add a little more flour (1 tablespoon at a time) until it holds together comfortably.
• To keep fritters uniformly sized, use a tablespoon or small ice cream scoop when portioning.
• Leftovers reheat well in a 375°F (190°C) oven on a wire rack for 6–8 minutes to restore crispness.
• For extra flavor, add a pinch of smoked paprika or 1/4 tsp onion powder to the mixture.

Serving suggestions

• Serve with a simple lemony slaw for brightness.
• Place fritters on soft rolls with lettuce and sliced tomato for handheld sandwiches.
• Offer several dipping sauces—tomato-based, yogurt-herb, or a spicy sriracha-mayo—for variety.

Storage

• Refrigerate leftover fritters in an airtight container for up to 3 days.
• Freeze cooled fritters flat on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes, flipping once, until warmed through.

Final notes

These Cheesy Chicken Fritters hit the sweet spot between comfort and convenience. They’re straightforward to prepare, adaptable to dietary needs, and deliver melty cheese with fresh herb brightness in every bite. Whether you serve them as a weeknight main, party appetizer, or kid-friendly lunchbox addition, they’re bound to become a repeat favorite.

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Cheesy Chicken Fritters

Crunchy, cheesy chicken fritters pan-fried until golden and served with an optional garlic aioli.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 8 servings

Ingredients

• 1 1/2 lb chicken breasts (about 3 large), diced
• 2 large eggs
• 1/3 cup mayonnaise for batter
• 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
• 4 oz mozzarella cheese about 1 1/3 cups shredded
• 1 1/2 Tbsp fresh dill chopped
• 1/2 tsp salt or to taste
• 1/8 tsp black pepper
• 2 Tbsp extra light olive oil or any high heat cooking oil, for sautéing
• 1/3 cup mayonnaise for aioli
• 1 garlic clove pressed
• 1/2 Tbsp lemon juice
• 1/4 tsp salt for aioli
• 1/8 tsp black pepper for aioli

Instructions

• Trim any excess fat from the chicken breasts and dice into roughly 1/3-inch pieces; place the diced chicken in a large mixing bowl.
• Add 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour (or chosen starch), shredded mozzarella, chopped dill, 1/2 tsp salt, and 1/8 tsp black pepper to the bowl and stir until evenly combined; cover and refrigerate 2 hours or overnight to firm up.
• Heat a large non-stick skillet over medium heat and add 2 Tbsp oil.
• Spoon a heaping tablespoon of the chicken mixture into the hot pan for each fritter, slightly flattening each with the back of the spoon to form patties.
• Sauté uncovered 3–4 minutes on the first side until golden, then flip and cook about 3 minutes more, or until the exterior is golden brown and the chicken is cooked through; add more oil as needed and repeat with remaining batter.
• To make the aioli, combine 1/3 cup mayonnaise, pressed garlic, 1/2 Tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl and stir until smooth.
• Serve the fritters warm with the aioli if desired.

Equipment

• Large Mixing Bowl
• Sharp Knife
• Large non-stick skillet
• Spatula or spoon
• Measuring Cups and Spoons
• small bowl (for aioli)

Notes

• To test doneness, cut a fritter in half and ensure the chicken is completely white inside.
• If patties brown too quickly, reduce the heat.