Description
These Cheesy Chicken Fritters are a delicious and easy-to-make appetizer or main dish. Made with tender diced chicken, shredded mozzarella, fresh dill, and lightly seasoned, these fritters are pan-fried to golden perfection and served with a tangy garlic aioli for dipping. Perfect for a quick weeknight dinner or party snack, they combine creamy cheese and juicy chicken with a crispy exterior for a satisfying bite.
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 diced chicken, eggs, mayonnaise, flour, shredded mozzarella cheese, chopped fresh dill, salt, and pepper. Stir everything together until well mixed. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld and mixture to firm up.
- Cook fritters. Heat the extra light olive oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls (about heaping tablespoons) of the chicken mixture into the skillet, flattening each slightly with a spatula. Cook for 3 to 4 minutes on each side, or until the fritters turn golden brown and the chicken is fully cooked through.
- Make aioli (optional). In a small bowl, mix together mayonnaise, pressed garlic clove, lemon juice, salt, and black pepper until smooth and well combined.
- Serve. Serve the chicken fritters immediately while hot, accompanied by the garlic aioli dipping sauce if desired.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch or potato starch.
- Ensure the oil is hot enough before adding fritters to avoid sticking and ensure crispiness.
- Chilling the mixture before cooking helps the fritters hold together better.
- Fresh dill can be substituted with dried dill if needed, but use less as dried herbs are more potent.
- Leftover fritters can be refrigerated for up to 2 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
