Description
These Cheesy Chicken Fritters are a flavorful and easy-to-make dish featuring tender diced chicken combined with mozzarella cheese, fresh dill, and a dash of seasoning. Lightly sautéed to a golden brown, they make a perfect appetizer or main course, complemented perfectly by a creamy homemade garlic aioli.
Ingredients
Chicken Fritter Ingredients
- 1 1/2 lbs chicken breasts (approximately 3 large breasts)
- 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 (or any high heat cooking oil for sautéing)
Garlic Aioli Ingredients (Optional)
- 1/3 cup mayonnaise
- 1 garlic clove (pressed)
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the chicken: Using a sharp knife, dice the chicken breasts into approximately 1/3 inch thick pieces. For easier slicing, it is helpful if the chicken breast is slightly frozen. Place the diced chicken into a large mixing bowl.
- Mix the batter: Add the eggs, mayonnaise, flour, shredded mozzarella cheese, chopped fresh dill, salt, and black pepper to the bowl with the diced chicken. Stir the mixture thoroughly until all ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld and mixture firm up.
- Heat the pan and cook fritters: Warm a large non-stick skillet over medium heat and add 2 tablespoons of extra light olive oil. Once the oil is hot, drop heaping tablespoons of the chicken mixture into the pan, slightly flattening each fritter with the back of the spoon. Sauté the fritters uncovered for 3-4 minutes on the first side until golden brown. Then carefully flip and sauté for an additional 3 minutes or until the fritters are golden on both sides and the chicken is fully cooked through. Add more oil as necessary when cooking subsequent batches.
- Prepare the garlic aioli (optional): In a small bowl or measuring cup, combine mayonnaise, pressed garlic clove, lemon juice, salt, and black pepper. Stir until smooth and well blended. Serve this aioli alongside the warm chicken fritters for dipping.
Notes
- For a gluten-free version, substitute the all-purpose flour with cornstarch or potato starch.
- Refrigerating the mixture allows the ingredients to bind and enhances flavor.
- Do not overcrowd the pan when cooking the fritters; cook in batches for even browning.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Leftover fritters can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
