Chicken fritters

Chicken fritters

Chicken fritters.

3 large chicken breasts
2 large eggs
70ml mayonnaise
⅓ cup flour teaspoon
100g grated mozzarella cheese (can be replaced by a Russian)
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
⅛ teaspoon black pepper
Vegetable oil for frying

Cooking method:
Take a sharp knife to cut into very neat and preferably the same size pieces of chicken. Then in a large bowl, mix all ingredients for the dough, which is 2 eggs, mayonnaise, ⅓ cup flour, 1⅓ cup of grated cheese, 1 ½ tablespoons finely chopped dill, ½ teaspoon salt and ⅛ teaspoon ground black pepper. Stir need all this very carefully that there was no flour lumps. Then spread the mixture into the prepared chicken cut into pieces, and once again all the stir, then cover with a bowl with plastic wrap and put in the refrigerator for at least 2 hours, preferably overnight.






We took out a bowl from the refrigerator, during which time chicken is already well soaked in a marinade. Take a large non-stick frying pan, pour 2 tablespoons of vegetable oil and set over medium heat to warm up. Once the butter is well warmed up, take a tablespoon or a spoonful of ice cream to make our pancakes were the same size, and spread the mixture into hot oil. Fry, uncovered for 3-4 minutes, then turn over and continue to fry until golden brown about 3 minutes. Ready-made pancakes spread on the plate, the laid paper towel. Serve with sour cream or your favorite sauce.

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