The Franks the Chickeners make huge greasy, tasty, protein-bomber fritters. It includes tender cubed chicken, gooey mozzarella and fresh dill, all pan-fried to golden perfection. For a lovely, zippy ending, serve them with a few homemade garlic aioli. Serve this as an appetizer, a main dish, or a snack and it will satisfy everyone!
Why You’ll Love It:
Simple and Tasty: A cinch to assemble and full of cheesy, herby delight.
Versatile Dish: Serve these fritters as a main course, sandwich filling or protein for salads.
Kid-Friendly: These fritters are a hit with kids and grown-ups alike, thanks to the melty cheese and neutral seasonings.
Meal Prep-able: Cook once, eat twice throughout the week.
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Key Ingredients:
Chicken Breasts: Cube the chicken into small pieces for a more uniform texture. If your chicken needs cutting, it’s easier if it’s partially frozen.
Mozzarella Cheese: Shredded mozzarella adds melty goodness. For a bolder flavor, add some shredded Parmesan or cheddar.
Fresh Dill: Brightens it up with a burst of fresh, herby flavor. If you don’t love dill, use parsley or chives instead for a different flavor.
Mayo: Helps hold the fritters, and helps keep them moist. Greek yogurt is a lighter choice that can serve just as well.
For gluten-free: Substitute cornstarch or potato starch for the flour without sacrificing any texture.
Garlic Aioli: An optional dip with tanginess and depth. Add garlic and lemon juice to taste.
And you will find the full ingredient list with quantities and instructions in the recipe card below
Instructions:
Prepare the Chicken:
Cut the chicken breasts into small (1/3 inch) pieces. Tip: If cutting the chicken seems daunting, try partially freezing it first.
Mix Ingredients:
Mix the chicken, 2 eggs, 1/4 cup mayonnaise, 1/3 cup flour, 1 cup shredded mozzarella, 1 tablespoon dill in a large mixing bowl and season it with salt and pepper. Combine until everything is thoroughly mixed.
Refrigerate:
Wrap the mixture in plastic wrap and refrigerate for at least 2 hours. For optimum texture and flavor, you should refrigerate overnight.
Cook the Fritters:
Meanwhile heat oil in the same big non-stick frying pan over medium heat.
Using heaping tablespoons, drop the chicken mixture into teaspoon and flatten down slightly with the back of spoon.
For 3-4 minutes each side, or until golden brown & cooked through.
To make the aioli, whisk all the ingredients together in a small bowl.
Serve the fritters hot, with the garlic aioli on the side, if you like. Enjoy!
Serving suggestions:
These fritters are delish served over steamed veggies or stuffed into baked sweet potatoes, or even tossed onto a fresh green salad as a main dish.
Wrap or Sandwich: Stuff the fritters into pita pockets or tortillas, slather with greens, tomato and garlic aioli.
Appetizer: Haddock fritters are excellent party finger food when they are served with toothpicks, and can be made to go with a variety of dips, from tart tzatziki to spicy sriracha mayo.
Breakfast: Squeeze on for breakfast with scrambled eggs and fresh slices of avocado.
Storage/Meal Prep Tips:
Refrigerate: Within an airtight container, the leftover fritters will keep in the fridge up to 3 days. Reheat in a hot non-stick pan (without added oil, you want it greasy) or at 350°F (175°C) to stay crisp.
Freezing: Arrange fried fritters on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator; reheat as above.
Make-Ahead: You can prepare the chicken mixture and keep it in the refrigerator overnight for an easy dinner the next day. This resting period also serves to meld the flavors.
Variations:
Cheese Swap: To change up the flavors, use a different cheese sharp cheddar, gouda or Monterey Jack.
Herb Swaps: If you don’t like dill, use basil, cilantro, even scallions can give you flavor.
Veggie Boost: For added nutrition, stir in chopped red or green bell peppers, spinach or grated zucchini.
Spicy Fritters: Stir in a pinch of red pepper flakes or finely minced jalapeños for some heat.
Crusty Coating: For added crunch, coat the fritters in a thin layer of panko breadcrumbs before frying.
Conclusion:
Guaranteed to be a new family favorite, you NEED these Cheesy Chicken Fritters in your life. They’re ideal for hectic weekday evenings or festive get-togethers with their rich, cheesy taste and effortless execution. Whether eaten plain, with the zesty garlic aioli or with your favorite side dishes, these fritters make a crowd-pleasing appetizer.
Cheesy Chicken Fritters
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
Instructions
- Dice the chicken breasts into small, 1/3-inch pieces. Partially freezing the chicken beforehand can make it easier to cut.
- In a large mixing bowl, combine the diced chicken with 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, shredded mozzarella, dill, salt, and black pepper. Mix well until everything is fully incorporated.
- Cover the mixture with plastic wrap and refrigerate for at least 2 hours or overnight for best texture and flavor.
- Heat oil in a large non-stick pan over medium heat. Scoop heaping tablespoons of the chicken mixture into the pan and flatten each slightly with the back of the spoon. Sauté for 3-4 minutes per side or until golden brown and cooked through.
- In a small bowl, combine the aioli ingredients (mayonnaise, garlic, lemon juice, salt, and pepper) and stir until smooth.
- Serve the fritters hot with the garlic aioli on the side if desired.