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