Cheesy Chicken Fritters Recipe


Chicken Fritters:
3 large (or 1½ lbs) chicken breasts
2 large eggs
⅓ cup mayonnaise
⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
4 oz (or 1⅓ cups shredded) mozzarella cheese
1½ Tbsp chopped fresh dill
½ tsp salt and ⅛ tsp black pepper, or to taste
Extra light olive oil, or any high heat cooking oil

Garlic Aioli Dip (Optional)
⅓ cup mayonnaise
1 garlic clove, pressed
½ Tbsp lemon juice
¼ tsp salt
⅛ tsp black pepper

  1. Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
  2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
  3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
  4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken is browning too fast, adjust your heat down.

Original recipe visit: Cheesy Chicken Fritters @

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