Ingredients
For chicken fritters:
1 1/2 lbs. chicken breasts
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour or cornstarch
4 oz mozzarella cheese (1 1/3 cups shredded)
1 1/2 tbsp. chopped fresh dill
1/2 tsp. salt or to taste
1/8 tsp. black pepper
2 tbsp. extra light olive oil (or any high heat cooking oil)
For garlic aioli dip (optional):
1/3 cup mayonnaise
1 garlic clove pressed
1/2 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
Directions
Dice chicken into 1/3″ thick pieces and place them in a large mixing bowl.
Into the mixing bowl, add eggs, mayonnaise, flour, mozzarella, dill, salt and pepper. Stir the mixture until well combined, cover, and refrigerate two hours or overnight.
Heat a large non-stick pan over medium heat and add oil. When oil is hot, add the chicken mixture a little at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered three to four minutes, then flip and cook three minutes or until outsides are golden and chicken is fully cooked through (internal temperature should be 165ºF). Repeat with remaining fritters, adding more oil as needed.
To make the aioli, combine all ingredients in a small bowl or measuring cup and stir together until smooth.
