Cheesy Chicken Fritters

I’m not going to lie; I had my reservations when I was making this recipe, mainly due to the fact that I had to put in mayonnaise before I fried it. I went brave and I’m so glad I did. It was delicious and the family enjoyed it. Give it a try… you’ll see.

You will need:

1 1/2 lbs chicken (3 large chicken breasts)

cut into small cubes

1/3 cup mayonnaise

1/3 cup all-purpose flour

4 oz (or 1 1/3 cups shredded) mozzarella cheese

1 1/2 tbsp chopped fresh dill (optional)

1/2 tsp salt and 1/8 tsp black pepper, or to taste

Oil for frying

Garlic Aioli Dip

1/3 cup mayonnaise

1 garlic clove, pressed

1/2 tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

Method

Place chicken in a large mixing bowl with remaining batter ingredients. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours, or overnight. Heat a large frying pan over medium heat and add oil. When oil is hot, add the chicken mixture, a heaping tablespoon at a time. Slightly flatten out the tops with the back of your spoon and fry uncovered 3-4 minutes on the first side, then flip and fry 3 minutes on the second side, or until outsides are golden brown and chicken is fully cooked through. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Tips: Any chicken parts can be used, once they are deboned. If your chicken is already seasoned, then omit the green seasoning. I reduced the cheese to 1 cup and I mixed half mozzarella and half mild cheddar. Add the salt last, in the event that it is not needed.