These cheesy chicken fritters are a delectable and easy-to-make treat that will leave your taste buds craving for more. The recipe starts with chicken breasts that are cubed into small pieces and mixed with a blend of eggs, mayonnaise, shredded mozzarella cheese, all-purpose flour, chopped dill, salt, and black pepper. This mixture is then chilled for a few hours, allowing the flavors to meld together and for the batter to firm up.
When ready to cook, the chicken mixture is formed into small patties and sautéed in a non-stick pan with a little bit of oil until golden brown on both sides. The result is a crispy exterior with a cheesy and flavorful interior that is sure to impress.
For an optional garlic aioli dip, simply mix together some mayonnaise, garlic, lemon juice, salt, and black pepper until smooth.
These chicken fritters are perfect for any occasion, whether it be a quick and easy dinner, a delicious snack, or an appetizer for a party. They are a great way to use up leftover chicken and can be customized with different types of cheese and herbs to suit your individual taste preferences. No matter how you choose to serve them, these cheesy chicken fritters are sure to please!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings (makes 16-18 fritters)
Ingredients:
2 large eggs
1 1/2 pounds chicken breasts (3 large), cut into 1/2-inch cubes
1/3 cup mayonnaise
1 1/3 cups shredded mozzarella cheese
1/3 cup all-purpose flour
1 1/2 tablespoons chopped fresh dill
2 tablespoons extra light olive oil (or any high-heat cooking oil)
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
Garlic Aioli Dip (Optional):
1 garlic clove, pressed
1/3 cup mayonnaise
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
In a large mixing bowl, cube the chicken into about half-inch pieces using a sharp knife. A helpful hint is to partly freeze the chicken breasts before slicing them.
Add the eggs, mayonnaise, flour, shredded mozzarella, dill, salt, and black pepper to the mixing bowl. Give everything a quick stir. Tent with plastic and chill for at least two hours, preferably overnight.
Heat 2 tablespoons of oil in a large nonstick pan over medium heat. When the oil is ready, carefully drop in a heaping tablespoon of the chicken mixture. Using the back of a spoon, gently press down on the tops, then sauté, uncovered, for three to four minutes, until the bottoms are golden and the chicken is completely cooked. Add more oil as needed. Repeat with the remaining chicken mixture.
To make the garlic aioli dip, mix all the ingredients in a small dish or liquid measuring cup until smooth.
Serve the chicken fritters hot with the garlic aioli dip, if desired. Enjoy!