Keep in mind that it is the cheese that is making the crust around the fritters. If you increase the amount of chicken, increase the amount of cheese also. I also always do a test fritter when cooking to see if it sticks. If it sticks, add more cheese. Make sure you can see the brown around the edges before you try and flip them otherwise they will fall apart.
Serve these with rice, salad and a fruit.
Hope you enjoy!
- 1 lb Chicken cut small
- 1 Egg
- 3 TBSP Mayo
- 3/4 cup Mozzarella Cheese, shredded
- 1 TBSP Lemon Juice
- 1 TBSP Cornstarch
- 2 TBSP GF AP Flour (with no gums or baking soda)
- 3 Green Onions
- 1-2 tsp Garlic minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
Dice up the raw chicken. The pieces should be no bigger than the size of a small coin.
Add to bowl
Dice up the green onions and add to bowl
Add the rest of the ingredients and mix well
Cover with plastic wrap and refrigerate 2-4 hours
In a fry pan add enough oil to cover the bottom of the pan, medium to high heat
Once the oil is hot:
Using a tablespoon or a scoop, place some of the mixture into the hot oil. I usually do a "test" of just one fritter in the pan. If the fritter sticks when you are trying to flip, the mixture needs more cheese. The cheese is forming the "crust" . Once you start adding the other fritters remember don't overcrowd the pan
Cook until you can see the chicken is starting to cook through and the top cheese is melting
Flip and continue cooking
As you cook in batches, remove any that have broken away. Replenish oil as you need it and let it get hot again.
Usually makes about 15 fritters.
Serve with dipping sauce.
1/2 cup Sour Cream
1 TBSP Sriracha Sauce
Squeeze from one lime
Thank you for stopping by and remember, enjoy life.
It's the one you have,