Saturday, August 26, 2017

1121. Chicken Fritters

"It smells like Mc Donald's, and that's a good thing." That was the first thing I was told as I was making these fritters. I think it may be the seared cheese seeping from the chicken patties into the hot pan and grilling up its magic. I had to try this recipe to believe how tender and juicy the chicken breast turns out in the cooked fritter.
Served alongside some whipped garlic sauce and a side of crunchy sauteed broccoli, I think this is a recipe that has earned its place firmly on my list of favorite food to make (and eat).

Ingredients: makes 16 to 18 fritters 

3 large (750g) chicken breasts
2 large eggs
1/3 cup mayonnaise
1/3 cup flour (or cornstarch)
1 1/3 cups shredded mozzarella
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt and pepper
cooking oil for the pan

For garlic sauce:
1/4 cup peeled garlic cloves
1/2 tsp salt
1/2 lemon, juice
1/3 cup oil


Using a sharp knife, dice chicken into ⅓" 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 (eggs, mayonnaise, flour, shredded mozzarella, dill, salt and pepper). 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 tablespoons 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 cook uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.
To make the garlic sauce, using a stick blender, process the garlic, salt, and lemon juice together until smooth. Drizzle in the oil in small amounts, processing until thick and smooth.

صحة و عافية

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