Ingredients:

  • 5 lbs (680 g) Chicken (Breast or Thigh), boneless, skinless, finely minced or diced
  • 1 cup (120 g) Sharp Cheddar Cheese, freshly grated
  • 3 Tbsp (45 g) All-Purpose Flour (or Cornflour/Corn Starch)
  • 2 Tbsp (30 ml) Full Fat Mayonnaise
  • 1 Large Egg, lightly beaten
  • 2 stalks (30 g) Spring Onions (Scallions), finely sliced
  • 2 Tbsp (15 g) Fresh Parsley or Chives, finely chopped
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Smoked Paprika
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 2–3 Tbsp (30–45 ml) Neutral Cooking Oil

Instructions:

  1. Prepare the Chicken and Flavorings: Mince the chicken very finely into pieces no larger than 1/4 inch. Finely chop the spring onions and herbs. Grate the cheddar cheese.
  2. Combine the Fritter Mix: In a large mixing bowl, whisk together the egg, mayonnaise, salt, pepper, garlic powder, and smoked paprika until smooth. Gradually whisk in the flour until just combined.
  3. Fold in the Solids: Add the minced chicken, grated cheese, spring onions, and herbs to the bowl. Use a spatula to gently fold the ingredients together until everything is just incorporated.
  4. Chill for Setting: Cover the mixing bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This chilling time is crucial for the fritters' structural integrity.
  5. Form and Cook the Fritters: Place the frying pan over medium heat and add 2 Tbsp of oil. Scoop mounds of the chilled mixture and gently flatten them into patties about 1/2-inch thick.
  6. Pan Fry: Place 3–4 fritters in the hot pan. Cook for 4–5 minutes per side until deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  7. Drain and Serve: Transfer the cooked fritters to a wire rack lined with paper towels to drain excess oil. Repeat the process until all the mixture is cooked. Serve hot.