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Crispy Chicken Fritters

Crispy chicken fritters with tender, diced chicken and melted mozzarella, pan-fried until deep golden on both sides. A quick batter-style mix, a short chill for better shaping, and a simple garlic yogurt dip for serving.
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Prep Time 20 minutes
Cook Time 20 minutes
chill 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken fritters
  • 1 chicken breasts, finely diced
  • 2 eggs
  • 0.5 cup mayonnaise
  • 0.5 cup shredded mozzarella cheese
  • 0.333 cup all-purpose flour
  • 2 tbsp cornstarch
  • 2 green onions, finely sliced
  • 2 garlic, minced
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 2 tbsp chopped fresh parsley
  • 2 tbsp vegetable oil for frying
Garlic Yogurt Dip (Optional)
  • 0.5 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 garlic clove, grated
  • 1 tsp lemon juice
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the fritter mixture
  1. Dice the chicken into very small pieces for even, juicy bites.
  2. In a large bowl combine eggs, mayonnaise, flour, cornstarch, mozzarella, garlic, paprika, onion powder, salt, and pepper.
  3. Fold in the chicken, parsley, and green onions until the mixture looks evenly combined.
  4. Refrigerate the mixture for 20 minutes to firm up for easier pan-frying.
Pan-fry the fritters
  1. Heat the vegetable oil in a large skillet over medium heat until it shimmers slightly.
  2. Scoop about 2 tablespoons of mixture per fritter into the skillet.
  3. Flatten slightly with a spatula so each fritter cooks through and crisps evenly.
  4. Cook for 4–5 minutes per side until deep golden brown, flipping once for even browning.
  5. Transfer the fritters to a paper towel-lined plate to drain excess oil.
Make the garlic yogurt dip and serve
  1. Mix the Greek yogurt, mayonnaise, grated garlic, and lemon juice until smooth.
  2. Season with salt and pepper to taste.
  3. Serve the fritters hot with the garlic yogurt dip.

Notes

For the crispiest edges, keep fritters spaced in the skillet so the oil temperature stays steady while you fry. Store leftovers in the fridge up to 3 days; reheat in a skillet or toaster oven to re-crisp (microwave softens). Freezing is not recommended due to texture changes, especially with the chilled batter. For a lighter option, swap half the mayonnaise in the fritter mix with plain Greek yogurt.