Cheesy Chicken Fritters

🧀 Cheesy Chicken Fritters

1 ½ lbs (700 g) boneless, skinless chicken breasts, finely diced (not ground)
2 large eggs
½ cup (60 g) shredded mozzarella cheese
½ cup (60 g) shredded cheddar cheese (or use all mozzarella)
3 tablespoons (45 g) mayonnaise or sour cream
3 tablespoons (25 g) all-purpose flour (or cornstarch for a gluten-free option)
2 cloves garlic, minced
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil (for frying)

Cut the chicken into very small pieces (about ¼ inch cubes).
In a large bowl, combine the diced chicken, eggs, cheeses, mayonnaise, flour, garlic, parsley, salt, and pepper.
Mix until well combined.
For best texture, cover and refrigerate for 20–30 minutes (optional but helps the mixture firm up).

Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Using a spoon or scoop, drop portions of the chicken mixture into the pan (about 2 tablespoons each).
Flatten slightly into patties with the back of the spoon.
Cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Transfer to a paper towel-lined plate to drain excess oil.

Serve warm with dipping sauces like garlic aioli, ranch, sweet chili sauce, or spicy mayo.
Garnish with extra parsley or shredded cheese if desired.

For extra flavor, add 1 teaspoon Dijon mustard or ½ teaspoon paprika to the mix.
Try different cheeses — Parmesan, gouda, or pepper jack are all great options.
Bake instead of frying: shape fritters, place on a parchment-lined baking sheet, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Air fryer method: cook at 375°F (190°C) for 10–12 minutes, flipping once midway.