Cheesy Chicken Fritters

I found this recipe at Natasha's Kitchen.  It sounded delicious and I decided to make it.  The recipe made way more than we could eat, but I'm a firm believer in cook once and eat leftovers.

I just heated the leftover fritters in a small amount of olive oil and they were still delicious.

Cheesy Chicken Fritters

1 1/2 pounds chicken breasts
2 eggs
1/3 cup mayonnaise
1/3 cup corn starch or flour.  I used corn starch.
1 1/3 cups shredded mozzarella cheese
1 Tablespoon chopped fresh dill.  I used basil, because I had some and didn't have dill.
1/2 salt
1/8 teaspoon pepper
2 Tablespoons Olive Oil for cooking

Garlic Aioli Dip

1/3 cup mayonnaise
1 teaspoon minced garlic
1/2 Tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

  

Dice the chicken into 1/3 inch pieces.

  

Place the minced chicken into a large bowl.

  

Add the eggs, mayo, corn starch, mozzarella, dill (or basil!), salt and pepper.  Mix well.

  

The recipe called for chilling this mixture for a few hours or overnight.  I didn't want to do that, so I put it in the freezer while I made the aioli, set the table and prepped the rest of the dinner.  I also made smashed red potatoes, so when they were almost ready to come out of the oven, I heated the olive oil in a non-stick pan and I took the chicken mixture out of the freezer. It was in there for about 15-20 minutes.

  

To make the aioli, simply add the garlic, lemon juice and seasonings to the mayo, stir and chill until ready to serve.

  

I used a medium sized scoop to place about 2 Tablespoons of the chicken mixture in the heated oil.

  

Use the back of the scoop to flatten the fritters and cook until browned on the outside and completely white on the inside, about 3 minutes on each side.

  

This was a really nice treat.  The aioli sauce made the dish.  Don't leave it out.  It was even delicious on the potatoes.