Cheesey Chicken Friters
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Fritters"1.5 pounds Chicken Breast (cooked), no skin, roasted 2 large Egg white, fresh 16 tbsp Kraft Mayo Fat Free Mayonnaise Salad Dressing (16g) 0.33 cup nature's eats blanched almond flour 4 oz Mozzarella Cheese, part skim milk 1.5 tbsp Dill weed, dried Dipping sauce:16 tbsp Kraft Mayo Fat Free Mayonnaise Salad Dressing (16g) 1 clove Garlic 4.5 tsp Lemon Juice 'Real Lemon' 100% juice
Instructions
Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
Recipe Notes
*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.
Serving Size: 16 Fritters
Number of Servings: 16
Recipe submitted by SparkPeople user REDHEADEDKAT.
Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
Recipe Notes
*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.
Serving Size: 16 Fritters
Number of Servings: 16
Recipe submitted by SparkPeople user REDHEADEDKAT.
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 3.4 g
- Cholesterol: 30.4 mg
- Sodium: 303.3 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.3 g
- Protein: 12.4 g
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