What You Need to Make Chicken Frittes:
1 and 1/2 pounds of chicken breasts, three big
two eggs
1/3 cup of nonfat yogurt
For a gluten-free option, you may use cornstarch or potato starch in place of 1/3 cup of all-purpose flour.
a quarter cup of shredded mozzarella cheese (4 ounces)
1.5 tablespoons of chopped fresh dill
1/4 teaspoon of salt (or more or less according to personal preference)
black pepper, 1/8 teaspoon
2 tablespoons of light olive oil (or another warm oil)
What You Need to Make Chicken Fritters:
1 and 1/2 pounds of chicken breasts, three big
two eggs
1/3 cup of nonfat yogurt
For a gluten-free option, you may use cornstarch or potato starch in place of 1/3 cup of all-purpose flour.
a quarter cup of shredded mozzarella cheese (4 ounces)
1.5 tablespoons of chopped fresh dill
1/4 teaspoon of salt (or more or less according to personal preference)
black pepper, 1/8 teaspoon
2 tablespoons of light olive oil (or another warm oil)
Garlic aioli dip ingredients (optional):
1/3 cup of nonfat yogurt
1 squeezed clove of garlic
half a tablespoon of lemon juice
one-fourth teaspoon of
black pepper, 1/8 teaspoon
Steps to Get Ready:
To prepare the chicken, slice the breasts into third-inch pieces. To make slicing simpler, try cooking the chicken to a partly frozen state.
Combine the chicken, eggs, mayonnaise, flour, mozzarella, dill, salt, and pepper in a big bowl. Be sure to mix well. Put the ingredients in the fridge for at least two hours.
Preparing the Fritters: In a nonstick skillet, heat the oil over medium heat. Flatten the chicken mixture a little before dropping large spoonful onto the pan. To get a golden brown color and cooked through, heat for 3 to 4 minutes on each side.
Make a smooth aioli dip by mixing all of the aioli ingredients.
Important: Before serving, make sure the chicken is completely white on the inside. If the fritters are browning too rapidly, gently adjust the heat.
