Chicken Breast Fritters Dip (Print Version)
# Ingredients:
→ Fritters
01 -
2 chicken breasts, diced into ¼-½ inch cubes
02 -
2 eggs
03 -
¼ cup light mayonnaise
04 -
¼ cup all-purpose flour
05 -
½ cup shredded mozzarella cheese
06 -
¼ cup chopped green onions
07 -
½ teaspoon salt
08 -
1 teaspoon Knorr Bouillon seasoning powder
09 -
¼ teaspoon black pepper
10 -
2 tablespoons olive oil
→ Yogurt-Cucumber Dip
11 -
1 small English cucumber
12 -
3 tablespoons sour cream
13 -
2 tablespoons Greek yogurt
14 -
1-2 tablespoons lemon juice
15 -
Salt to taste
16 -
Pepper to taste
17 -
1 garlic clove, grated
# Instructions:
01 -
Clean the chicken breasts and dice into cubes measuring ¼ to ½ inch each. Place in a large bowl.
02 -
Combine the diced chicken with mayonnaise, shredded mozzarella, flour, eggs, green onions, salt, pepper, and bouillon seasoning. Use a fork or spoon to thoroughly incorporate all the ingredients.
03 -
Heat a pan over medium heat and add olive oil. Once hot, scoop portions of the batter into the pan using an ice cream scoop or spoon. Cook each fritter for 5-7 minutes per side until fully cooked through. Repeat until all the batter is used.
04 -
Grate the English cucumber and sprinkle with ½ teaspoon of salt. Let it sit for 5 minutes, then squeeze out excess water. Combine the cucumber with sour cream, Greek yogurt, lemon juice, grated garlic, salt, and pepper in a clean bowl. Mix well and adjust seasoning to taste.
05 -
Serve warm chicken fritters with the prepared yogurt-cucumber dip on the side.
# Notes:
01 -
For even portions, use an ice cream scoop to measure the batter into the pan.
02 -
Avoid overcrowding the pan; cook the fritters in batches for the best results.
03 -
Do not cook over very high heat to prevent the fritters from burning.
04 -
Chicken thighs can be substituted for chicken breasts if preferred.