Oh, the joy of stumbling upon a recipe that’s both ridiculously easy and soul-satisfyingly delicious—like discovering a hidden gem in your own kitchen. These cheesy chicken fritters, with their gooey, savory essence, are like a warm hug on a plate. Perfect for when you’re in a pinch or just craving something comforting on a lazy Sunday, they’re the culinary equivalent of finding an unexpected $20 bill in an old jacket.
Steps
- Dice the chicken breasts into roughly 1/3 inch pieces and place them in a large mixing bowl. If the chicken breasts are slightly frozen, they will be easier to slice.
- Add the remaining ingredients for the batter to the bowl: eggs, mayonnaise, flour (or cornstarch/potato starch for a gluten-free option), shredded mozzarella, chopped dill, salt, and black pepper. Mix everything until combined, cover with plastic wrap, and refrigerate for 2 hours or overnight for enhanced flavor.
- Heat a large non-stick skillet over medium heat and add the oil. Once the oil is hot, spoon the chicken mixture into the pan, using a heaping tablespoon for each fritter.
- Flatten each fritter slightly with the back of a spoon and sauté uncovered for 3-4 minutes on the first side. Flip the fritters and cook for an additional 3 minutes on the second side or until they are golden brown and cooked through.
- For the optional garlic aioli, mix mayonnaise, pressed garlic, lemon juice, salt, and black pepper in a small bowl until smooth.
- To ensure the fritters are cooked, cut one in half; the chicken should be fully white inside. Adjust the heat if the fritters brown too quickly.
- Serve the fritters hot, optionally alongside the garlic aioli, and enjoy as appetizers, mini sandwiches, or as part of a main dish.
Ingredients
- 1 1/2 lbs chicken breasts (approximately 3 large breasts)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour (or substitute with cornstarch or potato starch for a gluten-free option)
- 4 oz mozzarella cheese (equivalent to 1 1/3 cups shredded)
- 1 1/2 tablespoons chopped fresh dill
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
- 2 tablespoons extra light olive oil (or any high heat cooking oil) for sautéing
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Nutritional Values
Calories: 3260 kcal | Carbs: 40g | Protein: 230g | Fat: 230g | Saturated Fat: 40g | Cholesterol: 896mg | Sodium: 4304mg | Potassium: 2776mg | Vitamin A: 1240IU | Vitamin C: 12mg | Calcium: 968mg | Iron: 6.4mg
FAQ
- Can I use ground chicken or pre-cooked chicken instead of diced chicken?
- Absolutely! While we enjoy the texture of diced chicken, ground chicken can be used as a substitute. Some readers have also successfully used pre-cooked chicken for a quick meal.
- What are some serving suggestions for these chicken fritters?
- These chicken fritters are versatile and can be served as appetizers, as part of mini sandwiches, or as a dinner side. They are especially delightful when paired with garlic aioli.
- Can I prepare the chicken fritter mixture in advance?
- Yes, you can! While you can cook the mixture immediately after preparation, refrigerating it for 2 hours or overnight will result in even juicier and more flavorful fritters.
- Do these chicken fritters reheat well?
- They certainly do! If you have leftovers, they can be reheated on a skillet and taste just as delicious, with a crispy exterior and juicy interior.
Tips
- For easier slicing, try partially freezing the chicken breasts before dicing them into pieces. This will make it more manageable to achieve uniform sizes for even cooking.
- To enhance the flavor and juiciness of the fritters, allow the chicken mixture to rest in the refrigerator for at least two hours or overnight. This step is optional but recommended for the best results.
- When cooking the fritters, ensure that the oil in the pan is hot before adding the mixture. This will help achieve a golden brown exterior while keeping the inside tender and juicy.
- If you find that your fritters are browning too quickly, reduce the heat slightly to ensure they cook through without burning. Test for doneness by cutting a fritter in half; the chicken should be fully cooked and white inside.
Equipment
- Non-stick pan: Essential for frying the fritters without them sticking to the surface.
- Mixing bowls: Useful for mixing the chicken batter and the aioli dip.
- Sharp knife: Needed for dicing the chicken into small pieces.
- Measuring cups and spoons: Needed for accurately measuring ingredients like mayonnaise, flour, and spices.
- Garlic press: Handy for pressing the garlic clove used in the aioli dip.
