Chicken Fritters (Cheesy)
Note: If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.
*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.
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Ingredients
- 3 large (or 1 1/2 lbs) chicken breasts
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour (or cornstarch or potato starch for gluten free)
- 4 oz (or 1 1/3 cups shredded) mozzarella cheese
- 1 1/2 Tbsp chopped fresh dill
- 1/2 tsp salt and 1/8 tsp black pepper, or to taste
- Extra light olive oil, or any high heat cooking oil
- Ingredients for Garlic Aioli Dip (Optional)
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Preparation
Step 1
Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl.
Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.
Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil.
When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning).
Slightly flatten out the tops with the back of your spoon
Sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
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