Cheesy Chicken Fritters
Tender, juicy chicken fritters loaded with melted mozzarella and fresh herbs, then pan-fried until golden and crispy. They’re easy to make and perfect for lunch, dinner, or as an appetizer.
Ingredients
- 1½ lbs (700 g) boneless, skinless chicken breasts, finely diced
- 2 large eggs
- ⅓ cup mayonnaise
- ⅓ cup all-purpose flour or cornstarch
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh dill, chopped
- 1 spring onion, finely sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil, for frying
For the Garlic Aioli
- ⅓ cup mayonnaise
- 1 garlic clove, minced
- ½ tablespoon lemon juice
- A pinch of salt
- A pinch of black pepper
Instructions
- Prepare the chicken: Finely dice the chicken breasts into very small pieces and place them in a large mixing bowl.
- Add the eggs, mayonnaise, flour, mozzarella, dill, spring onion, garlic powder, salt, and black pepper. Mix thoroughly until everything is well combined.
- Cover the bowl and refrigerate for 30 minutes to 2 hours. Chilling helps the mixture firm up and makes the fritters easier to shape.
- Heat the oil in a large non-stick skillet over medium heat.
- Scoop portions of the chicken mixture into the pan and gently flatten each one with the back of a spoon.
- Cook for about 3–4 minutes per side, or until golden brown and the chicken is completely cooked through. The chicken should reach 165°F (74°C) internally.
- Continue cooking in batches, adding a little more oil if needed.
- Make the aioli: Mix mayonnaise, garlic, lemon juice, salt, and pepper until smooth.
- Serve the hot chicken fritters with the garlic aioli, mayonnaise, ketchup, or your favorite dipping sauce.
Tip: Keep the heat around medium rather than high. This allows the fritters to become beautifully golden outside while the chicken cooks through without burning.