Description
Chicken breast fritters recipe with yogurt-cucumber dip is the perfect fresh and exciting chicken recipe you and your family will enjoy. These tender chicken fritters are made with fresh chicken breast, eggs, flour, mozzarella cheese, springs, and other wholesome ingredients. This “batter” is then pan-fried with olive oil for the best kid-friendly chicken fried chicken patties. Chicken fritters are crispy on the outside, tender, juicy, and soft inside. And every bite is filled with flavor and deliciousness. These make a perfect chicken snack or as a part of dinner/lunch!
Ingredients
- 2 chicken breasts
- 2 eggs
- ¼ cup light mayonnaise
- ¼ cup all-purpose flour
- ½ cup or 4 oz of mozzarella cheese (shredded)
- ¼ cup chopped green onions
- ½ teaspoon salt
- 1 teaspoon Knorr Bouillon seasoning powder
- ¼ teaspoon black pepper
- 2 tablespoons of olive oil
For The Yogurt-Cucumber Dip:
- 1 small English cucumber
- 3 tablespoons of sour cream
- 2 tablespoons of Greek Yogurt
- 1 – 2 tablespoons of lemon juice
- Salt to taste
- Pepper to taste
- 1 garlic clove (grated)
Instructions
- Prep the chicken. Clean the chicken breast and cut/dice it up into cubes that are ¼ to ½ inch in size, then add them to a bowl.
- Mix/Combine the Ingredients. Mix the chicken with mayo, mozzarella, flour, eggs, green onions, salt and pepper, and seasoning cube (if using). Use a fork or spoon to incorporate all the ingredients. Add the chicken breast into a big bowl, and add all the ingredients – Mayo, mozzarella, flour, eggs, green onions, salt and pepper, and seasoning cube. Use a fork or spoon to incorporate all the ingredients.
- Cook your Chicken Fritters. Warm a pan up on your stove over medium heat and then add oil to it. When the oil is hot, scoop some of the mixture into the hot pan. Cook for about 5 to 7 minutes on each side until the chicken is fully cooked. Repeat as needed until you cook all of the mixture, then serve hot with the yogurt-cucumber dip.
- Make the Yogurt-Cucumber Dip. Make your yogurt-cucumber dip with the fitters cook. Wash your English cucumber and dry it off with a paper towel. Grate it with your box grater, then season with half a teaspoon of salt. Let sit for at least 5 minutes, then squeeze out the water. You can then add the cucumber to a clean bowl with the yogurt, sour cream, pepper, and garlic. Mix it well and taste, adjusting the flavors if needed, then serve with the chicken fritters.
- Serve warm, and Enjoy! It’s best to enjoy chicken fritters while they are warm! Dip them!
Notes
It helps to use an ice cream scoop to measure the fritter batter into the pan.
Refrain from overcrowding the pan; cook the fritters in batches.
You should have about 10 fritters from this recipe, depending on the size of your ice cream scoop.
Do not cook the fritters on a very high heat. They could burn.
I like using chicken breast for this recipe, but you can definitely use skinless/boneless thighs if that’s what you have.