Cheesy Chicken Fritters

1 ½ lbs (about 700 g) boneless, skinless chicken breasts — finely chopped or ground
2 large eggs
⅓ cup mayonnaise (or Greek yogurt for a lighter version)
½ cup all-purpose flour (or almond flour for low-carb)
1 cup shredded mozzarella cheese (or cheddar, or a mix)
2 green onions, finely sliced (optional)
2 cloves garlic, minced
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp paprika (optional for a little color and flavor)
2 tbsp chopped fresh parsley (optional)
2–3 tbsp vegetable oil (for frying)

Prepare the Chicken
- Finely chop the chicken breasts into small pieces (almost minced) — or pulse in a food processor briefly.
- Place chopped chicken in a large bowl.
Mix the Batter
- Add eggs, mayonnaise, flour, shredded cheese, garlic, salt, pepper, paprika, and parsley to the bowl.
- Mix everything until well combined.
- The mixture should be thick enough to hold its shape — if too wet, add a bit more flour.
- Let it rest for 10–15 minutes (optional but helps the flavors meld).
Cook the Fritters
- Heat oil in a large nonstick skillet over medium heat.
- Scoop about 2 tablespoons of the mixture per fritter and drop into the pan, flattening slightly with a spatula.
- Cook for 3–4 minutes per side, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
- Work in batches — don’t overcrowd the pan.
Drain and Serve
- Transfer cooked fritters to a paper towel–lined plate to drain excess oil.

Serve warm with:

Refrigerate: Up to 3 days in an airtight container
Freeze: Up to 2 months (reheat in the oven or air fryer to keep them crispy)