Chicken Fritters with Garlic Rosemary Aioli and Cranberry

Chicken Fritters with Garlic Rosemary Aioli and Cranberry

These chicken fritters with garlic rosemary aioli and cranberry are absolutely perfect for the holidays! They are one of my favs to cook up for dinner this time of year. They’re so flavourful and festive; they would make a great appetizer if you’re hosting or attending a Christmas party this season. I’m telling you, they would be the first thing to go; they’re definitely a crowd pleaser! It does take a little time to prepare these fritters, but every minute is worth it, I promise. For the fritters, I used ingredients that compliment each other and create a comfort-food type of flavour:

• 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.

• Onion and celery - Often accompanying a turkey dinner in the form of stuffing, I wanted to include these ingredients for sure!

• Rosemary - Rosemary is the distinct herb I chose to use for this recipe. You could also use thyme. Make sure it is really finely chopped for the aioli!

• Mayonnaise - Be sure to use real, good quality mayonnaise for both the fritters and the aioli. It will yield the best results in terms of flavour.

• 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 the aioli instead of prepared refrigerated garlic. It adds better flavour and also a bit of a kick!

Topping these beauties with fresh cranberry sauce is the cranberry on top! I would say it makes them. If you don’t feel comfortable making your own cranberry then store-bought cranberry would work fine, but I’m telling you it’s insanely easy to make! You would be surprised. All you have to do is add all of the ingredients to a small pot and simmer about 5-10 minutes and you’re done! I like to pull it off the heat when it’s still a bit runny because it does thicken more as it sits. Enjoy these, my friends! They’re so good!

Chicken Fritters with Garlic Rosemary Aioli and Cranberry

winter, chicken, cranberry, thanksgiving, holidays, November, December, comfort food, recipe, delicious, protein, gluten-free, rosemary. garlic

Lunch, Dinner

American

Yield: 6-8

Author: Courtney Sketchley

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Chicken Fritters with Garlic Rosemary Aioli and Cranberry

These chicken fritters are so festive; they taste just like a turkey dinner! They are gluten-free and simply delicious!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the chicken fritters:

• 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

For the garlic rosemary aioli:

• 1/2 cup mayonnaise
• 1/2 lemon, juiced
• 1 garlic clove, minced
• 1/2 tbsp rosemary, finely chopped
• salt and pepper, to taste

For the cranberry:

• 2 cups fresh cranberries
• 1 tbsp orange zest
• 1/4 cup water
• 1/2 cup granulated sugar

Instructions

Make the chicken fritters:

1. Line a baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. Dice the chicken breasts into small, 1/4" chunks and add them to a large mixing bowl.
5. 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.
6. Preheat the oven to 400F.
7. 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.
8. Once all of the fritters have been fried and transferred to the prepared baking sheet, bake them for 10 minutes in the preheated oven.
9. Top with aioli, cranberry and fresh cracked pepper and enjoy!

Make the garlic rosemary aioli:

1. In a small bowl whisk together the mayo, lemon juice, garlic, rosemary and salt and pepper until combined.

Make the cranberry:

1. 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.
2. Turn off the heat and let sit for 10-15 minutes to thicken.

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