Main Dishes
Chicken Cheese Fritters: Diced Breast Means No Pounding, and They Come Out Juicy Inside in 35 Minutes
Small chicken and cheese fritters from diced chicken breast, so no pounding is needed. Juicy inside, crisp outside. Makes about 20–25 small fritters.
Instructions
Finely dice the onions and sauté them in a pan with a little oil until golden. Let them cool completely so the eggs in the mixture do not curdle too early.
Cut the chicken breasts into very small pieces. Toss them in a bowl with the chicken seasoning and let sit for a while.
In a larger bowl, whisk the eggs, mayonnaise, potato starch, salt and ground black pepper. Whisk until you have a smooth batter without lumps.
Add the shredded cheese and the cooled sautéed onions to the chicken. Pour the egg and mayonnaise mixture over everything and mix thoroughly.
Heat oil in a skillet over medium heat so the chicken cooks through inside and the fritters do not burn. Using a tablespoon, shape small fritters and fry on both sides until golden and crisp. The chicken must be cooked through to an internal temperature of 165°F (74°C).
Transfer the finished fritters to a plate lined with a paper towel, which soaks up the excess fat right away.