Ingredients List

• • 1 livre (450 g) de poitrines de poulet désossées et sans peau, coupées en petits morceaux.
  • 100 g shredded mozzarella
  • 1/2 cup (50 g) grated cheddar cheese (optional for extra flavor)
  • 2 eggs
  • 1/4 cup (30 g) all-purpose flour (or almond flour for a low-carb option)
  • 2 tbsp of mayonnaise — use Greek yogurt instead for a lighter twist
  • Two garlic cloves, finely minced
  • 1 onions
  • Add salt and black pepper according to preference.
  • 1/2 teaspoon paprika (optional)
  • 2 teaspoon oil

• Swap mozzarella with Monterey Jack or provolone for different flavor profiles.
• Use cooked shredded chicken instead of raw diced for a quicker version.
• For a gluten-free option, use oat flour or

Step-by-Step Instructions

1. Prepare the Chicken Mixture
   Start by dicing the chicken breasts into small, even pieces. In a large bowl, combine chicken, shredded cheese, eggs, flour, mayonnaise, garlic, green onions, salt, pepper, and paprika. Mix until everything is well coated and forms a thick, sticky batter.
2. Heat the Pan
   Melt the butter or heat the olive oil in a large non-stick skillet on medium. The oil should be hot but not smoking—this ensures the fritters get a crispy, golden crust without burning.
3. Fritter Shaping and Frying
   Scoop about 2 tablespoons of mixture per fritter and gently flatten them into small patties. Place them in the pan, leaving space between each one. Pan-fry for 3–4 minutes per side, until nicely browned and cooked all the way through.
4. Drain and Serve
   Set the cooked fritters on a paper towel–covered plate to remove excess oil . Serve warm with your favorite dipping sauce—garlic aioli, sour cream, or spicy ketchup are great options.