Chicken Fritters with Garlic Rosemary Aioli and Cranberry
Chicken Fritters with Garlic Rosemary Aioli and Cranberry
What I love about Chicken Fritters with Garlic Rosemary Aioli and Cranberry
These crispy Chicken Fritters with a homemade Garlic Rosemary Aioli and Cranberry sauce are SO delicious and absolutely perfect for the holidays! They’re pan-fried until crispy and then finished off in the oven and topped with garlic rosemary aioli, homemade cranberry sauce and fresh rosemary. They’re one of my favourite recipes to cook up for dinner this time of year.
They’re so flavourful and festive; they make a great appetizer if you’re hosting or attending a holiday dinner party this season and they could even pass for the main event if you don’t want to cook a turkey for your small group of friends or family! They’re definitely a family favourite and usually there are no leftovers! All signs for you to save this recipe for later! You won’t regret it.
What you will need to make Chicken Fritters with Garlic Rosemary Aioli and Cranberry
Here’s a list of ingredients that you will need:
Boneless, skinless chicken breasts - boneless, skinless chicken breasts will be the best option here as you won’t be needing any of the skin or bones.
Butter - Adding melted butter into the fritters makes them super moist and tasty. You won’t have any dry chicken in this recipe!
Onion and celery - Often accompanying a turkey dinner in the form of stuffing, I wanted to include these ingredients for sure!
Rosemary - Rosemary has such a wonderful aroma and I love cooking with it in the fall and winter. Definitely use fresh rosemary, if you can and be sure to chop it real fine for the aioli so that there aren’t any big pieces to chew.
Mayonnaise - You will need a little mayonnaise to go into the fritters as well as for the rosemary aioli. Be sure to use real, good quality mayonnaise for both as it will yield the best results in terms of flavour.
Mozzarella cheese - Mozzarella cheese adds a yummy component to the fritters while also helping bind everything together. I recommend mozzarella as it is more mild in flavour. We already have a lot of flavours going on here, so want to keep it simple.
Potato starch - the potato starch just helps to hold the mixture together when it’s cooking. If you are not gluten-free, you can use regular white flour as the binder.
Garlic - I highly recommend using real, fresh garlic for both the aioli and the fritters. It adds better flavour and also a bit more of a kick!
Eggs - You will need two medium-sized eggs for the fritters.
Spices - We are keeping it simply with spices. All you need is a little poultry seasoning and some salt and black pepper.
Lemon juice - You will need the juice from half a lemon for the aioli.
Cranberries - You can use fresh or frozen cranberries for the cranberry sauce.
Orange zest - We are adding a little orange zest into the cranberry sauce to enhance the flavour. I recommend buying organic oranges since we are using the zest from the skin. Be sure to wash thoroughly still before zesting.
Sugar - You will need a little granulated sugar to make the cranberry sauce. Cranberries are naturally quite tart and therefore need a little help with sweetening.
Chicken Fritters with Garlic Rosemary Aioli and Cranberry
Chicken Fritters with Garlic Rosemary Aioli and Cranberry
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup unsalted butter
- 1 white onion
- 3 celery ribs
- 1 clove garlic, minced
- 2 tbsp chopped rosemary
- 2 eggs
- 1/3 cup mayonnaise
- 1 cup mozzarella cheese, shredded
- 1/3 cup potato starch (or flour if not GF)
- 1 tsp poultry seasoning
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- avocado oil, for frying
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1/2 tbsp rosemary, finely chopped
- salt and pepper, to taste
- 2 cups fresh cranberries
- 1 tbsp orange zest
- 1/4 cup water
- 1/2 cup granulated sugar
Instructions
- Line a baking sheet with parchment paper and set aside.
- Roughly chop the onion and celery and add them to a food processor. Pulse a couple of times until they are finely chopped. The smaller they are, the better.
- Heat the butter in a frying pan and add the celery and onion and sauté until they are softened. Add the garlic and rosemary and cook for another minute. Set aside.
- Dice the chicken breasts into small, 1/4" chunks and add them to a large mixing bowl.
- To the same bowl, add the celery and onion mixture, eggs, mayo, mozzarella, potato starch and spices. Mix well until everything is coated and combined.
- Preheat the oven to 400F.
- Heat a nonstick pan over medium heat and the add avocado oil. With a large cookie scoop, scoop the chicken mixture onto the pan and flatten them into patties. Fry them for 1 minute on each side or until golden. Remove them to the prepared baking sheet.
- Once all of the fritters have been fried and transferred to the prepared baking sheet, bake them for 10 minutes in the preheated oven.
- Top with aioli, cranberry and fresh cracked pepper and enjoy!
- In a small bowl whisk together the mayo, lemon juice, garlic, rosemary and salt and pepper until combined.
- In a small saucepan, add the cranberries, orange zest, water and sugar and simmer until most of the cranberries have burst and it has slightly reduced, about 5-10 minutes.
- Turn off the heat and let sit for 10-15 minutes to thicken.