Crispy, cheesy chicken breast fritters served with a refreshing yogurt-cucumber dip—perfect as an appetizer, snack, or main dish.

Scale

2 chicken breasts, diced into ¼–½ inch cubes

2 eggs

¼ cup light mayonnaise

¼ cup all-purpose flour

½ cup shredded mozzarella cheese

¼ cup chopped green onions

½ teaspoon salt

1 teaspoon Knorr Bouillon seasoning powder

¼ teaspoon black pepper

2 tablespoons olive oil

1 small English cucumber

3 tablespoons sour cream

2 tablespoons Greek yogurt

1–2 tablespoons lemon juice

Salt to taste

Pepper to taste

1 garlic clove, grated

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Clean the chicken breasts and dice into ¼-½ inch cubes. Place in a large bowl.
Combine diced chicken with mayonnaise, shredded mozzarella, flour, eggs, green onions, salt, pepper, and bouillon seasoning. Mix thoroughly.
Heat a pan over medium heat and add olive oil. Once hot, scoop portions of the batter into the pan using an ice cream scoop or spoon. Cook each fritter for 5-7 minutes per side until fully cooked through. Repeat until all batter is used.
Grate the English cucumber and sprinkle with ½ teaspoon salt. Let sit for 5 minutes, then squeeze out excess water. Combine cucumber with sour cream, Greek yogurt, lemon juice, grated garlic, salt, and pepper in a clean bowl. Mix well and adjust seasoning to taste.
Serve warm chicken fritters with the prepared yogurt-cucumber dip on the side.

For even portions, use an ice cream scoop to measure the batter into the pan.
Avoid overcrowding the pan; cook the fritters in batches for the best results.
Do not cook over very high heat to prevent the fritters from burning.
Chicken thighs can be substituted for chicken breasts if preferred.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
The dip can be made ahead and refrigerated for up to 2 days.