Ingredients
1 1/2 lbs 3 large chicken breasts
2 large eggs
5 Tbsp about 1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch
4 oz 1 1/3 cups shredded mozzarella cheese
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt and 1/8 tsp black pepper, or to taste
Extra light olive oil, or any high heat oil to sautee
Instructions
Using a sharp knife, dice chicken into 1/3″ to 1/2″ thick pieces and set aside.
In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
Heat a large non-stick pan over med heat. Add 2 Tbsp oil and when hot, add the chicken mixture a heaping Tbsp at a time (I used a flat ice cream scoop). Pat down fritters with the back of your spoon to flatten slightly. Saute uncovered 3 – 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked. Repeat with remaining fritters. Remove to a paper towel lined dish
