Tender Chicken Fritters

Tender Chicken Fritters 1 1/2 lbs (3 large) chicken breasts 2 large eggs 5 Tbsp (about ⅓ cup) mayonnaise 1/3 cup all-purpose flour (or cornstarch or potato starch) 4 oz (1⅓ cups) shredded mozzarella cheese 1 1/2 Tbsp chopped fresh dill 1/2 tsp salt and ⅛ tsp black pepper, or to taste Extra light olive oil, or any high heat oil to sautee Using a sharp knife, dice chicken into ⅓" to ½" thick pieces and set aside. In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, ⅓ cup flour, 1⅓ cups mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight. Heat a large non-stick pan over med heat. Add 2 Tbsp oil and when hot, add the chicken mixture a heaping Tbsp at a time (I used a flat ice cream scoop). Pat down fritters with the back of your spoon to flatten slightly. Saute uncovered 3 - 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked. Repeat with remaining fritters. Remove to a paper towel lined dish.