Sunday, May 6, 2018

Chicken Fritters w/ Garlic Aioli Dip

Image from Natasha's Kitchen
Guess what's for supper tonight?  CHICKEN FRITTERS!  I was perusing Facebook this morning and came across a video from Natasha's Kitchen offering the recipe below and found myself drooling by the end.  Chicken, mayo, cheese and fresh dill sauted to a crisp golden brown in olive oil.  How could I say no.

Everyone has their food weakness and mine is crispy, salty, fried things.  So these aren't salty like a potato chip, but then Natasha offers you a wonderful Garlic Aioli to dip them in - another favourite of mine, although I prefer a Chipotle Aioli even more.

So while I usually put recipes like this in a blog draft, make them at some point in the future and then post my experience - this looked so amazing I'm headed off to the store this morning and will serve them for supper tonight.  The only negative about doing it tonight is the recommendation is that the fritter mix sits in the refrigerator overnight.  Oh well 5 hours will have to do. 

Be sure and check back as I'll be adding a note about making them tomorrow. Will the fritters live up to their video appeal? Crossing my fingers they taste as amazing as they look.  Natasha's Youtube video is at the bottom as well as a link to her website so you can check out more of her amazing recipes.

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Chicken Fritters w/ Garlic Aioli Dip
16-18 fritters

Ingredients for Chicken Fritters

1-1/2 lbs      Chicken Breasts (about 3 large)
2                  Large eggs
1/3 C           Mayonnaise
1/3 C           Flour (cornstarch or potato starch for gluten free)
4 oz             Mozzarella cheese (1-1/3 cups shredded)
1-1/2 T        Chopped fresh dill
1/2 tsp         Salt or to taste
1/8 tsp         Black Pepper
4 T              Extra light olive oil or any high heat cooking oil

Ingredients for Garlic Aioli Dip 

1/3 C           Mayonnaise
1                  Clove Garlic, pressed
1/2 T           Lemon juice
1/4 tsp         Salt
1/8 tsp         Black Pepper

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. I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté 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.  (It's very important to make sure the chicken is fully cooked!)

To make the aioli, combine all ingredients in a small bowl or measuring cup and stir together until smooth.

The Youtube video from Natasha's Kitchen.  Please check out her fab website to see more wonderful recipes at www.natashaskitchen.com/.


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