Description
These Cheesy Chicken Fritters are a delicious, savory snack or appetizer featuring tender, diced chicken mixed with mozzarella cheese and fresh dill. Crisply sautéed to a golden brown and served with a zesty garlic aioli, they make a perfect protein-packed treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken Fritter Mixture
- 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
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the chicken mixture: In a large bowl, combine the diced chicken, eggs, mayonnaise, flour, shredded mozzarella cheese, chopped dill, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated. Cover the bowl and refrigerate the mixture for at least 2 hours or overnight to allow flavors to meld and mixture to firm up.
- Cook the fritters: Heat the extra light olive oil in a large non-stick skillet over medium heat. Using heaping tablespoons, scoop the chicken mixture and add to the skillet, flattening each fritter slightly with a spatula. Sauté the fritters for 3 to 4 minutes per side, or until they are golden brown on the outside and fully cooked through.
- Make the garlic aioli: In a small bowl, combine mayonnaise, pressed garlic, lemon juice, salt, and black pepper. Stir the ingredients together until the aioli is smooth and well blended.
- Serve: Serve the hot chicken fritters immediately with the garlic aioli on the side for dipping, enhancing their cheesy and savory flavors.
Notes
- For a gluten-free version, substitute the all-purpose flour with cornstarch or potato starch.
- Refrigerating the mixture helps it bind better and makes the fritters easier to shape and cook evenly.
- Ensure the oil is properly heated before adding fritters to prevent sticking and achieve a crispy texture.
- These fritters can be kept warm in an oven set to a low temperature (around 200°F) while finishing the batch.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or air fryer for best texture.
