Name: Cheesy Chicken Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2 lbs chicken breasts (about 3 large breasts, diced into 1/3-inch pieces); 2 large eggs; 1/3 cup mayonnaise; 1/3 cup all-purpose flour (or cornstarch/potato starch for gluten-free); 4 oz mozzarella cheese (shredded (approximately 1 1/3 cups)); 1 1/2 tbsp fresh dill (chopped); 1/2 tsp salt (or to taste); 1/8 tsp black pepper; 2 tbsp olive oil (or any high heat cooking oil, for frying); 1/3 cup mayonnaise (for garlic aioli (optional)); 1 clove garlic (pressed, for aioli); 1/2 tbsp lemon juice (for aioli); 1/4 tsp salt (for aioli); 1/8 tsp black pepper (for aioli)

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I’ve always been a sucker for comfort food that feels a bit fancy—maybe it’s the contrast between laid-back cooking and that little wow factor when you bite in. These fritters are exactly that: simple enough for a weeknight, but special enough for company. You’ll mix up a batter, shape a handful of patties, and watch them turn golden-crisp in the pan.

Honestly, the first time I made these cheesy chicken fritters, I couldn’t believe how that melty mozzarella peeked out, like a little surprise in every bite. You can even get the batter ready the night before, tuck it in the fridge, and wake up to a stress-free dinner plan.

Why You’ll Love It

Imagine a snack that’s crispy, cheesy, herby, and just a touch indulgent. That’s exactly what these fritters deliver. They’re fun to eat with your hands—no forks, no fuss—and they vanish in seconds at parties because everyone wants one more.

They’re also wildly adaptable:

Serve them alongside a crisp salad for lunch.
Stack them in a pita with a drizzle of garlic aioli.
Plate them as an appetizer with a tangy dipping sauce.

Kids won’t ask, “What’s this?” and adults will pretend they’re being refined—even as they secretly dunk each fritter in extra mayo. You can prep the mix ahead, chill it overnight, then just fry when you’re ready. It’s the kind of shortcut that still feels like you’ve put in effort.

Timing and Servings

This recipe makes about 16 fritters, enough for four people as a main dish or six to eight as finger food. Here’s a quick breakdown:
– Prep: 15 minutes (including a brief chicken chill for easier dicing)
– Chill time: 2 hours minimum (overnight is even better)
– Cook time: 20–25 minutes
Total active time: around 40 minutes, spread over a few hours if you’re chilling the mix.

Skip the chill if you must—you’ll still get tasty fritters, though they may spread out a bit more in the skillet.

Ingredients

– 1½ lbs chicken breasts, diced into 1/3″ pieces
– 2 large eggs
– 1/3 cup mayonnaise
– 1/3 cup all-purpose flour (or cornstarch for gluten-free)
– 1 cup shredded mozzarella (about 4 oz)
– 1 tbsp fresh dill, chopped (or parsley/chives)
– ½ tsp kosher salt
– ¼ tsp black pepper
– 2 tbsp olive oil (for frying)

Garlic Aioli (optional):

1/3 cup mayonnaise
1 garlic clove, pressed
½ tbsp lemon juice
Pinch of salt & pepper

Directions

1. Partially freeze the chicken. Pop the diced chicken into the freezer for about 15 minutes. It firms up just enough that you’ll get neat, even cubes.
2. Mix the base. In a large bowl, whisk together eggs and mayo until smooth. Stir in the chicken, flour, cheese, dill, salt, and pepper. Keep mixing until every bit of chicken is coated in that creamy combo.
3. Chill the mixture. Cover the bowl, then slide it into the fridge for at least 2 hours. Overnight resting gives you firmer fritters and deeper flavor.
4. Heat the skillet. Warm a nonstick pan over medium heat. Add just enough olive oil to coat the bottom.
5. Shape and fry. Scoop heaping tablespoons of the mix into the pan. Gently press each mound down until it’s pancake-thin. Cook for 3–4 minutes per side, or until you see golden edges and the centers reach 165°F.
6. Drain and dress. Move fritters to a paper-towel–lined plate to soak up extra oil. Whisk aioli ingredients in a small bowl and set it out for dipping.
7. Serve and enjoy. These taste best straight from the skillet, but they’re also champs at room temperature—perfect for grazing.

Variations

– Cheese swap: Try sharp cheddar, pepper jack, or crumbled feta for a new flavor twist.
– Herb mix: Switch dill for basil, cilantro, or scallions to suit your menu.
– Veggie boost: Fold in grated zucchini, spinach bits, or tiny diced peppers for extra color and nutrients.
– Heat up: Stir in red pepper flakes or minced jalapeño if you like a little fire.
– Crunch upgrade: Roll patties in panko before frying to crank the crisp factor way up.

Storage & Reheating Tips

– Fridge: Store cooled fritters in an airtight container for up to 3 days. Reheat in a skillet over medium heat—no extra oil required—to keep them crispy.
– Freezer: Flash-freeze fritters on a baking sheet until solid. Transfer to freezer bags for up to 2 months. Thaw overnight in the fridge, then fry or bake.
– Make-ahead: Prep the chicken mix up to 24 hours early. The flavors deepen, and your patties firm up for perfect frying.
– Reheat: A quick 350°F oven session (8–10 minutes) warms a batch evenly. A microwave will work in a pinch but expect softer edges.

FAQs

Q: Can I bake these instead of frying?
A: Absolutely. Place patties on a greased baking sheet, mist with oil, and bake at 400°F for 15–18 minutes, flipping halfway through. You’ll lose a bit of that sizzle but gain a lighter finish.

Q: What else can I dip them in besides aioli?
A: Tzatziki, spicy sriracha mayo, sweet chili sauce—pick whatever vibe you’re going for.

Q: Is ground chicken okay?
A: Yup. Ground chicken speeds things up. Just mix it with the other ingredients and follow the same steps.

Q: Can I freeze them after cooking?
A: Sure thing, though you’ll want to re-crisp in a skillet or air fryer so they don’t turn rubbery.

Q: What if I swap mayo for yogurt?
A: Greek yogurt adds a tangy lift and cuts fat, but expect a slightly softer texture.

Conclusion

These cheesy chicken fritters strike a fun balance between easy weeknight fare and feel-good showstoppers. They’re proof you don’t need hours in the kitchen to impress—just a little prep time, a hot pan, and that irresistible pull of melted cheese. Keep them on your radar for game days, backyard barbecues, or whenever you need a crispy, gooey pick-me-up. Trust me, they disappear faster than you can say “seconds, please.”