- Chicken breasts 3 large
- Eggs 2 large • 130 kcal
- Mayonnaise 5 Tbsp (about 1/3 cup)
- all-purpose flour or cornstarch 1/3 cup
- shredded mozzarella cheese 4 oz (1 and 1/3) cups
- Dill 1 1/2 Tbsp chopped fresh or dried
- Salt and black pepper 1/2 tsp, to taste
- Oil for frying
If you’re looking for a tasty midweek family meal that’s easy to prepare and economical, look no further than these meltingly tender chicken fritters.
The marinade makes them juicy and ensures they don’t dry out during cooking, and the herby, cheesy coating gives them a lovely taste without being overpowering.
Serve with a dip of your choice.
Dice the chicken into 1/3″ to 1/2″ thick pieces and set aside while you make the batter.
In a medium bowl combine 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and black pepper. Stir everything until well combined, then stir in diced chicken, cover with cling film and marinate in the fridge for at least 2 hours, and preferably overnight.
When ready to cook, heat a large non-stick pan over medium heat. Add 2 Tbsp oil, and when hot, add the chicken mixture in a large tablespoon at a time to make fritters. Pat down the fritters with the back of your spoon to flatten them slightly.
Sauté the fritters uncovered for 5-6 min on the first side, then flip and sauté uncovered another 5 min on the second side, or until they are golden brown and fully cooked – cut one open to make sure there are no bits of pink chicken inside.
Repeat with the remaining fritters. Remove to a paper towel lined dish and then serve with a dipping sauce.