Description
These Cheesy Chicken Fritters are a delicious and easy-to-make appetizer or main dish featuring tender diced chicken breasts mixed with mozzarella cheese and fresh dill, pan-seared to golden perfection. Served with a tangy garlic lemon aioli, they offer a perfect combination of creamy, savory flavors in every bite.
Ingredients
Chicken Fritters
- 1 1/2 lbs chicken breasts (3 large, diced into 1/3" pieces)
- 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 Lemon Aioli
- 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 1/3-inch thick pieces. It's easier to do this if the chicken is partially frozen. Transfer the diced chicken to a large mixing bowl.
- Make the Fritter Batter: Add 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 tablespoons chopped fresh dill, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to the bowl with chicken. Stir everything until well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Cook the Fritters: Heat a large non-stick pan over medium heat and add 2 tablespoons of oil. When the oil is hot, drop heaping tablespoons of the chicken mixture into the pan, flattening each slightly with the back of the spoon. Sauté uncovered for 3-4 minutes on the first side until golden brown, then flip and cook for another 3 minutes until the second side is golden and the chicken is cooked through. Repeat with the remaining mixture, adding more oil as needed.
- Prepare the Aioli: In a small bowl or measuring cup, combine 1/3 cup mayonnaise, pressed garlic clove, 1/2 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and well blended.
- Serve: Plate the warm chicken fritters and serve alongside the garlic lemon aioli for dipping.
Notes
- For a gluten-free version, substitute the all-purpose flour with cornstarch or potato starch as indicated.
- Partially freezing the chicken makes it easier to dice evenly.
- Make the fritter batter ahead and refrigerate to enhance flavor and make handling easier.
- Use a non-stick pan and medium heat to ensure even cooking without burning.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- The aioli can be prepared in advance and refrigerated for up to 2 days.
- Serve with a side salad or steamed vegetables for a complete meal.
