Description
These Cheesy Chicken Fritters are a delightful blend of tender chicken, creamy mozzarella, and fresh dill, pan-fried to golden perfection. Ideal as a savory snack or a quick weeknight dinner, they come with an optional garlic aioli dipping sauce that adds a zesty, creamy kick.
Ingredients
Scale
Fritters
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1/3-inch pieces
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour (or cornstarch or potato starch for gluten-free)
- 4 ounces mozzarella cheese, shredded (about 1 1/3 cups)
- 1 1/2 tablespoons chopped fresh dill
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 2 tablespoons extra light olive oil (or any high-heat cooking oil)
Garlic Aioli (Optional)
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, combine the diced chicken, eggs, mayonnaise, flour, shredded mozzarella cheese, chopped fresh dill, salt, and black pepper. Stir until all ingredients are well incorporated. Cover the bowl and refrigerate the mixture for at least 2 hours or preferably overnight to allow flavors to meld and the mixture to firm up.
- Cook Fritters: Heat the extra light olive oil in a large non-stick skillet over medium heat. Using a heaping tablespoon, scoop portions of the chicken mixture and place them in the skillet, flattening each slightly to form fritter shapes. Cook each fritter for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until golden brown and cooked through. Remove from the pan and set aside to keep warm.
- Make Garlic Aioli (Optional): In a small bowl, combine the mayonnaise, pressed garlic clove, lemon juice, salt, and black pepper. Stir the mixture until smooth and well combined to create a flavorful garlic aioli dip.
- Serve: Serve the chicken fritters hot alongside the garlic aioli for dipping, if desired. These fritters pair well with fresh salads or steamed vegetables for a balanced meal.
Notes
- For a gluten-free option, substitute all-purpose flour with cornstarch or potato starch.
- Refrigerating the mixture helps the fritters bind better and develop deeper flavors.
- Use a non-stick skillet and moderate heat to prevent the fritters from sticking or burning.
- Extra light olive oil or any high-heat oil like avocado oil is recommended for frying to withstand the cooking temperature.
- The garlic aioli adds a nice tangy flavor but can be omitted if preferred.
- Leftover fritters can be refrigerated for up to 2 days and reheated in a skillet or oven to maintain crispness.
